---------- Recipe via Meal-Master (tm) v8.04

     Title: Veal Cutlets in Wine Sauce
Categories: Meats
     Yield: 8 Servings

     8    Veal cutlets about 8 oz .ea.
     2 tb Margarine (butter browns too
          -fast)
          Salt, sprinkle
          Pepper, sprinkle
          WINE SAUCE:
   1/4 c  Butter or margarine
   1/4 c  All-purpose flour
   1/2 ts Salt
  1/16 ts Pepper
     1 tb Beef bouillon powder
     2 c  Milk
   1/4 c  White wine (or alcohol free
          -wine)

 Cook veal cutlets in margarine in frying pan.  Brown
 both sides well. Sprinkle with salt and pepper.  Add
 more margarine as needed.  Transfer to another
 container to keep warm.

 WINE SAUCE:
 Melt butter in same frying pan.  Mix in flour, salt,
 pepper and bouillon powder.  Stir in milk and wine
 until it boils and thickens.  Spoon 2 tbsp. sauce onto
 center of 8 warm dinner plates.  Place veal cutlet on
 top. Divide remaining sauce over top.  Serves 8  Typed
 in MMFormat by [email protected]  Source: Company's
 Coming Dinners of the World.

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