Veal with Armagnac Sauce

• 1 lb (.5 kg) veal
• 1/2 cup (125 ml) mushrooms
• 2 tsp (10 ml) finely chopped shallots
• 1/2 cup (125 ml) demi-glaze
• 1/2 cup (125 ml) whipping cream
• 3 tsp (15 ml) Armagnac
• clarified margarine
• flour
• salt and pepper to taste

1. Cut veal into 8 slices and flatten with a smooth hammer.
2. Heat margarine in skillet over medium heat.
3. Dust veal with flour, and saute until light brown.
4. Add shallots and mushrooms and stir a minute, until the shallots are cooked and the mushrooms soft.
5. Add Armagnac.
6. Let cook for a minute or two.
7. Add demi-glaze and cream and remove the veal, setting it on plates.
8. Let the sauce simmer for 2 minutes, then pour on the veal.

veal, mushrooms, shallots, demiglaze, whipping cream, armagnac, margarine, flour, salt

Taken from online-cookbook.com/goto/cook/rpage/000046 (may not work)