Veal in Cream

Ingredients

1/2 cup Roberts Butter
1 medium onion, chopped
2 cloves garlic, minced
2 pounds boneless veal shoulder
2 cups strong chicken bouillon
1 teaspoon salt
freshly ground pepper
1 1/2 cups Roberts Whipping Cream
1 pound fresh mushrooms, sliced
1/4 cup cognac

Preparation

Melt 1/4 cup butter in a heavy skillet; add onion and garlic and cook until limp, but not browned. Cut veal into 1 1/2 inch cubes; add to skillet and cook, stirring, until meat loses its pink color. Do not brown. Add chicken bouillon, salt and pepper. Cover and simmer gently IK hours. Add whipping cream and simmer, uncovered, about 30 minutes, stirring occasionally. Saute sliced mushrooms in remaining butter about 3 minutes. Add mushrooms to veal mixture and simmer 15 minutes longer. Stir in cognac; heat. Serve immediately.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.