4 (3 oz.) Mignonettes of veal flattened to 1/2 thick
2 c. fresh mushrooms, thickly sliced
Scant 1/4 c. shallots, finely chopped
1 rounded tsp. black pepper (medium ground)
1 c. heavy cream
5 1/2 tbsp. butter
1/4 c. brandy
1/8 c. Madeira
Chopped parsley

Saute mignonettes in 1 tablespoon butter until they are white on the outside and just losing their pink in the middle (about 5 minutes). Remove and hold on warm platter.

Add 1/2 tablespoon butter and lightly saute mushrooms. Set aside. In new pan melt 4 tablespoon butter and saute shallots. Midway through their cooking, add black pepper.

When shallots are almost done, lower heat and add brandy. Allow brandy to heat slightly, then ignite carefully from the side of the pan and cook until flame goes out. DO NOT USE EXHAUST FAN.

Add Madeira and bring down to simmer. Then slowly add heavy cream and continue to cook until it reduces and thickens (about 10 minutes). Add mushrooms and cook another 5 minutes.

Pour sauce over mignonettes, sprinkle with chopped parsley and serve. NOTE: This sauce is equally good served over filet mignons of beef.