Ingredients: 6 thin veal steaks salt and pepper flour 2 tablespoons butter 90 gm blue vein cheese 1 extra tablespoon butter 1 tablespoon brandy 1/2 cup cream
Directions:1. Season the veal with salt and pepper and dip lightly in the flour. Melt the 2 tablespoons of butter and cook the veal on both sides until lightly browned. Keep warm. 2. Stir the cheese and the extra butter together until the cheese melts, then add the brandy, and stir well. Add the cream and heat gently. Strain if necessary and then pour the mixture over the veal steaks. Serve with steamed vegetable so that the flavours of the meat and sauce are paramount. |