Veal With Blue Cheese Sauce

From the bistro restaurant, warrenton, va.

Melt butter in heavy large skillet over high heat.

Season veal with salt and pepper.

Working in batches , add veal to skillet and saute until just golden brown , about 2 minutes per side.

Transfer veal to platter.

Tent with foil to keep warm.

Add brandy to skillet.

Bring to boil , scraping up any browned bits.

Add both stocks.

Boil until liquid is reduced to generous 1 cup , about 10 minutes.

Add cream.

Boil until sauce is slightly thickened , about 12 minutes.

Reduce heat to medium-low.

Add cheese and whisk until melted.

Simmer until thickened to sauce consistency , about 8 minutes.

Season sauce with salt and pepper.

Spoon sauce over veal.

Sprinkle with parsley and serve.

butter, veal scallops, brandy, beef stock, chicken stock, whipping cream, blue cheese, fresh parsley