Veal Grillades with Andouille-Goat Cheese Grits

INGREDIENTS: Grillade Sauce:
¾ cup butter
1 1/8 cups all-purpose flour
3 Tbsp. vegetable oil
1 ½ cups chopped mushrooms
1 ½ cups diced celery
1 cup diced onion
¾ cup diced carrots
1 ½ tsp. minced garlic
1 ½ cups dry red wine
2 bunches parsley stems
12 sprigs fresh thyme
12 black peppercorns
1 bay leaf
3 qts. reduced veal

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