Veal Chasseur with Madeira Sauce (1958)

• 2 lbs veal cutlet, sliced 1/4 inch thick
• 1 lb mushrooms, sliced
• 1/2 cup white wine
• 1/4 cup butter
• 2 shallots. minced
• 1 garlic clove, minced
• 2 tbspns, chopped parsley
• 1 tspn, salt
• Freshly ground black pepper
• Beef Madeira sauce (see recipe below)

Trim fat from veal and cut the meat into 1-inch pieces. Saute veal in butter for 10 minutes or until golden brown. Remove from skillet and keep hot.

Saute shallots and mushrooms in remaining butter in skillet for 5 minutes. Add wine and simmer for 15 minutes or until liquid is reduced to half.  Stir in Madeira sauce, parsley, salt and pepper. Add meat and simmer for 5 minutes. Serves 6.

Beef Madeira Sauce

• 1 onion, chopped
• 1/4 cup diced celery
• 1 large carrot, chopped
• 1 garlic clove, chopped
• 1/2 cup butter
• 2 tbspns dry Madeira wine
• 3 cups beef bouillon
• 3 tbspns cornstarch
• 1/2 thyme, ground
• 1 large bay leaf
• 1/2 tspn salt
• 6 peppercorns

Saute onion, celery, carrot and garlic in butter for 10 minutes. Add cornstarch to 1/2 cup cold beef bouillon and stir into onion mixture.  Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Strain. Makes about 2 cups. 

(Origin - "Time-Life Picture Cook Book," 1958. Aside: "The picture stories that make up most of this book appeared in "Life" from 1951 to 1958.")