1. Pound the veal steaks lightly w/ a flat mallet.

2. Drain the peppercorns & rinse under cold running water. Crush about a third of them & press into both sides of each steak. Sprinkle w/ salt.

3. Heat the oil & 1 tbs. Of the butter in a large, heavy skillet & add the veal. Cook over medium heat about 2 min. Or until nicely browned on one side.

4. Turn the steaks & cook 2 to 3 min. Longer. Remove the meat & keep warm.

5. Pour off the fat from skillet & add a tbs. Of butter & the shallots. Cook briefly, stirring, & add wine. Cook over high heat, stirring, until most of wine is reduced, 5 to 10 min.

6. Stir in cream. Boil vigorously about 2 min. & add any liquid that has accumulated around veal steaks. Add remaining peppercorns, to taste. Simmer about 5 min. & swirl in remaining butter

7. Slice steak diagonally, spoon sauce over it.

Tony's

South Post Oak, Houston.

Wine: Chateau Peymartin 1973.

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.