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.