Escalopes de Veau Flambées Henri
(Veal My Way)

3 Escalopines of Veal, sliced very thin (flour for dredging)
2 Tbsp. Butter
1 Jigger Cognac
1 Tbsp. Chopped Shallots
¼ Cup Sliced Mushrooms
Dash of Salt and Pepper
2 Tbsp. Heavy Cream
1 Tsp. Chopped Parsley


In the words of the chef:

Place meat between two sheets of waxed paper and flatten with a mallet or the flat side of a knife. Remove paper and dredge meat in flour. Heat butter in skillet and brown the meat on both sides. Add shallots and mushrooms to the skillet and cook until mushrooms are wilted. Warm the cognac, add it to the pan and ignite. Sprinkle with salt and pepper. Transfer meat to a hot platter and keep warm. Add cream to skillet. Stir to blend the sauce and add the chopped parsley. Pour over the escalopine.

Serve with rice flavored with saffron.

Recipe from Henri Guglielmi, Former Maitre-d of The Gourmet Room / Terrace Hilton Hotel, Cincinnati, Ohio / a personal gift to our family who often dined in the penthouse restaurant