------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Veal Normande
Categories: Veal Main dish Entertain Easy
  Servings:  4

  1 1/2 T  butter                           1/2 t  shallots
  1 1/2 T  oil                                1 ea  can cream mushroom soup
      6 ea thinly sliced veal cutlets        2/3 c  milk
      1 x  or halved chicken breasts           1 ea tart apple peeled sliced
      5 T  brandy                              1 x  freshly cooked wild rice

  Melt  butter with oil in large skillet over medium-high heat.   Add veal
  and brown,  turning once.  Transfer to platter.  Add brandy and shallots
  to skillet and stir,  scraping up any browned bits clinging to bottom of
  pan.   Blend in soup and milk.   Return veal to pan with apple.   Reduce
  heat  and simmer stirring once or twice,  until heated  through.   Serve
  over rice.

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