4 shallots, minced
1 clove garlic, minced
4 sprigs fresh parsley, minced
2 tbsp. sweet butter
2 tbsp. flour
2 tbsp. brandy
1 tbsp. tomato puree (or canned tomato puree)
3/4 c. cream sherry or 1/2 c. Marsala wine
1 1/2 c. brown stock or canned beef consomme
Salt & freshly ground black pepper

In the frying pan in which the veal was sauteed, saute the shallots, garlic, and parsley, adding 2 more tablespoons of butter if necessary. Brown slightly. Add the flour and make a roux, keeping the color golden but not allowing it to brown. Stir and add the brandy and the tomato puree. Cook for 1 minute, add the cream sherry or the Marsala wine. Cook and stir, adding the brown stock or consomme little by little. Simmer for five minutes. If it is too thick, add a little more stock. Season to taste with salt and pepper. Strain the sauce into a saucepan and keep warm until ready to pour over the veal.