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Dave's Garden Cookbook: Velvet Veal Supreme

The 2001 Dave's Garden Cookbook

Velvet Veal Supreme

By eyesoftexas

Category: Veal

6 veal cutlets
sal & pepper to taste
Lemon Juice
1 envelope tomato-vegetable soup
1 c. boiling water
1/2 pt. sour cream

Brown veal in butter; season with salt, pepper, and small amount of lemon juice. Cooks slowly until tender. Dissolve soup mix in boiling water, stir well. Add sour cream to soup mixture; stirring.add to veal pan, simmer slowly for 15 minutes. Serve immediately. Yield: 6 servings.

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