Saute de Veau aux Champignons
|Veal escalopes||16 Ounce, beaten (Four 125 Gram/4 Ounce Pieces)|
|Butter||1 Ounce (25 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||8 Ounce, sliced (250 Gram)|
|Madeira/Marsala||1⁄4 Pint (150 Milliliter)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Croutes||4 (Heart Shaped, To Garnish)|
Season the veal with salt and pepper to taste.
Melt the butter in a large frying pan, add the garlic and mushrooms and fry until soft.
Remove and set aside.
Add the veal and cook for 3 minutes on each side, until just tender.
Pour in the Madeira or Marsala and cook for 3 minutes.
Add the cream and mushrooms; simmer until thickened.
Arrange the veal on a warmed serving dish, spoon over the sauce and arrange the croutes around the edge.
Serving size: Complete recipe
Calories 1818 Calories from Fat 960
% Daily Value*
Total Fat 107 g165%
Saturated Fat 14.7 g73.3%
Trans Fat 0 g
Cholesterol 687.4 mg229.1%
Sodium 617.5 mg25.7%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2.4 g9.6%
Sugars 5 g
Protein 170 g339.8%
Vitamin A 14.2% Vitamin C 10.5%
Calcium 3.4% Iron 8.6%
*Based on a 2000 Calorie diet