Trim the meat of all fat and gristle. Cut against the grain into 1/4-inch wide strips and 1-inch long. heat the butter in a large skillet or chafing dish
Add the shallots and cook for 3 minutes, or until soft and golden. Add the veal. Cook, stirring constantly, for 2 minutes. Flame with the brandy. When the flame has died down, sprinkle the flour over the veal. Stir in the salt and pepper
Add the hot wine and heated cream. Cook over low heat, stirring constantly, until the mixture comes just below the boiling point and thickens. Sprinkle with the minced parsley. Serve immediately
Notes
NOTES: The dish must be prepared quickly and just before serving time or the meat will toughen