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1. saute veal cutlets or medallions in 1/2 butter and 1/2 olive oil
2. remove and keep warm
3. saute shallots about 60 sec
4. add 1 cup white wine, increase heat to high and reduce until you have syrupy shallots
5. add 1 cup cream and 3 Tbsp basil, reduce by 1/2
6. put veal back in to warm in sauce
7. serve
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icq: 541-739-92
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