1/4 pound of butter 2 pounds of boneless veal stew meat, cut into chunks 1 clove garlic, mashed 1 medium onion, grated 1 teaspoon of salt freshly ground pepper to taste a dash of cayenne 1 pound of fresh mushrooms, quartered 2 cups of beef bouillon a dash of nutmeg 1 bay leaf one 4 ounce can of water chestnuts, drained and sliced 2 cups of heavy cream 1/4 cup of cognac 1 tablespoon of minced parsley
Melt half the butter in a skillet. Pat veal dry with paper towels and brown quickly in the butter. Add garlic and onion when meat is nearly all browned and brown quickly. Add salt, pepper, and cayenne. Place all in a 2 1/2 - 3 quart casserole. Melt the remaining butter in the same skillet and sauté the mushrooms for 5 minutes, stirring occasionally. Add to meat. Deglaze the pan with some of the bouillon. Pour into casserole with remaining bouillon. Add nutmeg, bay leaf and water chestnuts. Cover casserole and bake in 375ºF. oven for 1 1/2 hours. Add cream and continue baking, uncovered for 15 minutes. Add cognac and ix well. Sprinkle with parsley before serving. Serves 6
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