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Veal dishes conjure up images of elegant, candlelit meals served upon damask cloths. This preparation adds zest and color with additions of tomato, curry and cognac.This is Indo-French dining at its finest!

Veal Steaks with Curry

1 pound veal, thinly sliced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
2 onions, chopped
2 tablespoons heavy cream
2 tablespoons tomato paste
3 tablespoons chopped flat-leaf parsley
2 tablespoons lemon juice
1/4 teaspoon curry powder
2 tablespoons cognac

1. Season veal with salt, curry powder and pepper. Heat a heavy skillet, add oil and brown veal slices on both sides; remove veal from skillet, cover and set aside.
2. Return skillet to medium heat. Add onions; sauté until softened. Stir in cream and tomato paste; mix well. Cook until bubbly.
3. Add parsley, lemon juice and curry powder. Return veal slices to skillet; add cognac. Heat thoroughly.

Makes 4 servings.

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