Escalope De Veau A La Normande
|Shallots||3 Tablespoon, finely-chopped|
|Button mushrooms||8 Small|
|Fresh cream||1 Cup (16 tbs)|
Melt butter in skillet (preferably electric).
Sprinkle veal cutlets with flour and salt.
Brown veal in butter.
At same time add shallots, slightly brown, and add mushrooms.
Add cream at intervals.
Let meat simmer in skillet, covered, for 45-60 minutes.
Then add a few drops of wine.
Immediately place each cutlet, topped with sauce, on a hot serving platter.
Garnish with parsley or watercress