Veal Chanterelle

Yield:	6 Servings
Categories:	Meat

1 1/2	lb	Veal loin; trimmed (in 4-oz portions)
2	ts	Minced shallots
1/2	c	Brandy
6	oz	Chanterelles (wild French mushrooms)
6	oz	Cream
10	oz	Demi-glaze
		Salt and pepper to taste
4	oz	Vegetables; julienned
		DEMI-GLAZE
1	lb	Veal bones
1		Carrot
1		Onion
2		Cloves garlic
1/2		Stalk celery
4		Sprigs fresh thyme
1		Bay leaf
2	c	Red wine
2	ga	Water