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bottle of port
fresh basil
fresh thyme
fresh rosemary
one teaspoon of chopped garlic
two tablespoons dijon mustard
half cup sliced mushrooms
one medium white onion
olive oil
6 oz bleu cheese
6 veal cutlets
Reduce port to 2 oz. Finely chop several tablespoons each of fresh basil, thyme
and rosemary, and add to port reduction. Also add garlic, dijon mustard and
mushrooms. Chop onions, saute in oil for five minutes to cook, and add to
reduction. Melt cheese in pot. Stir reduction into melted cheese.
Broil veal cutlets to rare only, as they cook quickly and they'll continue to
cook. Plate veal and top with generous portions of sauce.
Serves 6 as entree.
Veal with Blue Cheese Port Sauce