Veal Olympic - cooking recipe

Ingredients

10 oz. veal scallopini
1 oz. butter
salt and pepper
2 oz. minced mushrooms
2 oz. minced onion
1/2 oz. cognac
2 oz. sherry
6 oz. light cream sauce

Preparation

Pound the veal slightly.
Season with salt and pepper.
Flour the veal lightly.
Melt the butter in a skillet.
Brown the veal in the melted butter.
Add mushrooms and onions; simmer 3 minutes. Add cognac and flame.
Add sherry and simmer 2 minutes.
Add cream sauce and blend.