Veal Cutlets with Maple and Morel Sauce
Veal Cutlets with Maple and Morel Sauce
Rating: (1 rated)
Ingredients
  • 2 tablespoons (30 ml) maple syrup
  • 2 tablespoons (30 ml) cognac
  • 3 cups (750 ml) chicken broth
  • 1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note)
  • Preparation
  • In a small saucepan, bring maple syrup to a boil and cook over low heat until syrup has caramelized. Deglaze with cognac and reduce until almost dry. Add broth and mushrooms. Bring to a boil and reduce until sauce is syrupy. Keep warm.
  • Description
    In Recipes-list.com we have selected the most viewed recipes from category - Veal . Enjoy the best recipes specially selected for you! Veal Cutlets with Maple and Morel Sauce is the right choice that will satisfy all your claims.
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