VEAL ADRIANA
Source: Great Chefs of San Francisco, Avon Books,
1984

MUSTARD SAUCE
3 tb Mustard, Dijon
1 md Lemon, juice of
6 oz Cream, heavy
Salt (to taste)
Pepper, white (to taste)

VEAL
1 lb Veal, scaloppine, pounded thin
Flour
Oil, olive
1 c Wine, white
1/4 c Broth, chicken
1/4 c Gravy, brown
Parsley, chopped

Mustard Sauce: Mix all ingredients in a bowl to form a smooth sauce.

Veal: Lightly flour the veal slices. In a saute pan, warm the oil then saute the veal for 1 minute on each side. Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes. Remove the veal slices from the pan and arrange them onto a serving dish. If your sauce is too thick, add a little broth; if it's too thin, add some cream. Heat the sauce well and pour it liberally over the veal. Garnish the dish with chopped parsley.