From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 6 medium shallots, minced

  • 1-1/2 cups dry white wine

  • 1 cup chicken stock

  • 3-1/2 cups whipping cream

  • 1/3 cup tarragon mustard

  • 1/3 cup Dijon mustard

  • 1/3 cup Moutarde de Meaux

  • 1 Tablespoon butter

  • 12 (3-ounce) veal cutlets

  • Kosher salt and freshly ground pepper to taste

  • 2 to 3 Tablespoons butter


Measure the eight ingredients for the sauce before cooking the veal.  Set sauce ingredients aside until needed. Flatten the veal cutlets 1/4 inch thick between sheets of waxed paper.  Season both sides of the cutlets with kosher salt and pepper. Heat 1 Tablespoon of the butter in a large skillet over medium heat until hot; do not allow to burn.

Saute the veal in batches in the hot butter for 2 minutes per side, adding the remaining 1 to 2 Tablespoons butter as needed. Transfer the veal to a heated platter; tent with foil to keep warm. Saute the shallots in the pan drippings over medium heat until tender.  Stir in the white wine and stock. Increase the heat to high. Cook until a syrupy consistency, stirring constantly. Reduce the heat to medium-low.

Stir in the whipping cream. Cook until the mixture is of a sauce consistency, stirring constantly.  Whisk in the tarragon mustard, Dijon mustard and Moutarde de Meaux; do not allow to boil.  Add additional whipping cream if sauce is too thick.  Swirl in 1 Tablespoon butter, stirring until blended. Arrange the veal on individual dinner plates; top with the sauce.


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