Veal Cognac - cooking recipe

Ingredients

5 (10 oz.) veal medallions, pounded thin
1 oz. brandy
1 oz. chopped pimentos
1/2 oz. chopped onions
10 oz. sliced mushrooms
2 oz. heavy cream
pinch of chopped parsley
salt and pepper to taste
2 oz. clarified butter

Preparation

Lightly flour veal and saute in clarified butter with pimentos, mushrooms and onions.
Add brandy and flame, burn alcohol and cream.
Reduce to desired consistency and add parsley and seasonings.
Serve over rice and noodles.