Instructions: 1. Saute the veal loins.

2. Remove the veal from the pan and add shallots.

3. Deglaze the pan with brandy; add the chanterelles and cream; let the liquid reduce.

4. Add Demi-glaze, salt and pepper to taste.

5. Serve veal with chanterelle sauce and garnish with julienned vegetables.

1. Roast the veal bones in a very hot oven (500 F), 10-15 minutes.

2. Add the vegetables, seasonings, and red wine and remove from the oven.

3. Transfer to a large kettle and add the water. Simmer until reduced by two-thirds. Cool slightly and strain through a fine sieve.

4. If a thicker demi-glaze is desired, add roux (equal parts butter and flour)until of desired consistency. Your dish is only as good as the demi-glaze. If the demi-glaze is good, the dish will be good.

THE ESPLANADE

WATERSIDE, NORFOLK; WINE:CHATEAU

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