Categories: Meats 
      Yield: 2 servings 
  
      1 lb Veal, cubed medallions 
      2 oz Shallots 
      1 T  Pepper 
      2 oz Honey 
      2 oz White wine 
      1 oz Butter 
      1 T  Salt 
      4 oz Dijon mustard 
      8 oz Heavy cream 
  
     The cut of veal you use will make a difference in the length of 
  time it takes to cook this.  If you use stew meat, plan on letting it 
  stew in its juices for up to 1 hour.  If you use medallions or better 
  cuts, it will go quickly. 
     In a heavy bottomed pan saute the butter and shallots and add the 
  vea or medallions.  The cubes need to simmer, the medallions will be 
  five minutes or so.  Remove meat from pan and hold.  Deglaze the pan 
  with a little wine. Mix the mustard and honey.  Add the cream and 
  reduce to desired thickness. Season with salt and pepper.  Add sauce 
  to meat, heat back together and serve. Serves 2