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Saute De Veau Aux Champignons

French.Palate's picture
  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)
  Salt To Taste
  Pepper To Taste

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.
Serve hot.

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