Instructions: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; saute until translucent, about 4 minutes. Add mushrooms; saute until beginning to brown, about 3 minutes.

Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.

Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.

Melt remaining butter in same skillet. Add shrimp; saute until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

This recipe yields 6 servings.

Comments: "When its on the menu, I always order the sauteed veal with shrimp sauce at Kelseys Restaurant here in New Orleans," writes Angela Stuck of Louisiana. "Can you get the recipe?"

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