one bottle of Tawny port
3 oz fresh basil
1 oz fresh thyme
1 oz fresh rosemary
one teaspoon chopped garlic
1 oz dijon mustard
4 oz sliced mushrooms
one medium white onion
virgin olive oil
6 oz bleu cheese
6 veal cutlets
Reduce bottle of port to two ounces. Finely chop the basil, thyme and rosemary. Add these to the port reduction. Dice onions, saute in oil for 5-7 minutes to soften, and add to reduction. Also add garlic, dijon mustard and mushrooms. Melt cheese in separate pot and then stir reduction into melted cheese.
Broil veal to rare (they will cook quickly). Plate veal and put generous portion of sauce on top.
Serves six as an entree.