Ingredients:

2 Tablespoons Shallots — chopped
2 Cups Mushrooms — sliced
1 Cup Dark Rum
1 Cup Port Wine
1/4 cup Dijon Mustard
2 Cups Bechamel Sauce
3 Pounds Veal Cutlet (3 – 2 Oz Pieces Per Order)
1/4 cup Olive Oil — as needed

Directions:

[1) Saute Shallots & Mushrooms in butter.

[2) Reduce Rum, Port & Dijon by 1/2, then combine with Mushrooms & shallots

[3) Add Bechamel and check consistency.

[4) Saute Veal in Olive Oil, add sauce to pan and heat