Veal Royale Recipe

• 2 lbs. veal, thin sliced
• 1 c. flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon sage
• 1/3 c. oil
• 1/3 c. butter
• 1/2 c. red currant jelly
• 4 tbsp. catsup
• 1 (10 ounce.) can consomme
• 1/3 c. dry sherry
• Healthy pinch of cayenne pepper
• Healthy pinch of garlic salt
• Healthy pinch of pepper
• 1 to 2 c. sliced mushrooms, sufficient to cover veal

1. Dry veal on paper towel.
2. Dredge slices in mix of flour, paprika, salt and sage.
3. Heat butter and oil together in a frying pan till very warm.
4. Water should bead when sprinkled on pan.
5. Brown veal slices very quickly and remove them to a 9x13 inch casserole dish.
6. In same frying pan, combine currant jelly, catsup, consomme, sherry, cayenne, garlic salt and pepper.
7. Stir and bring to a boil.
8. Pour this mix over veal.
9. Add in mushrooms to casserole.
10. Cover with foil and bake or possibly chill and bake later.
11. Temperature: 325 degrees.
12. Time: 60 min Or possibly Temperature: 400 degrees.
13. Time: 30 min.
14. Serve with rice as the sauce is superb.
15. Yield: 6 to 8 servings.

veal, flour, paprika, salt, sage, oil, butter, red currant, catsup, consomme, sherry, cayenne pepper, garlic, pepper, mushrooms

Taken from cookeatshare.com/recipes/veal-royale-26129 (may not work)