Veal With Blue Cheese Sauce

• 2 tablespoons butter
• 1 1/2 lbs veal scallops
• 1 1/2 tablespoons brandy
• 1 1/2 cups beef stock
• 1 1/2 cups chicken stock
• 1 1/2 cups whipping cream
• 1 3/4 cups blue cheese, crumbled
• fresh parsley, chopped

1. Melt butter in heavy large skillet over high heat.
2. Season veal with salt and pepper.
3. Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
4. Transfer veal to platter.
5. Tent with foil to keep warm.
6. Add brandy to skillet.
7. Bring to boil, scraping up any browned bits.
8. Add both stocks.
9. Boil until liquid is reduced to generous 1 cup, about 10 minutes.
10. Add cream; boil until sauce is slightly thickened, about 12 minutes.
11. Reduce heat to medium-low.
12. Add cheese and whisk until melted.
13. Simmer until thickened to sauce consistency, about 8 minutes.
14. Season sauce with salt and pepper.
15. Spoon sauce over veal.
16. Sprinkle with parsley and serve.

butter, veal scallops, brandy, beef stock, chicken stock, whipping cream, blue cheese, fresh parsley

Taken from www.food.com/recipe/veal-with-blue-cheese-sauce-249033 (may not work)