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Veal with mushrooms (escalope de veau aux champignons)
6 servings
Roll pieces of boiled veal in flour and fry lightly in butter. Heat the cognac, pour veal over it and light it. When the flame goes out, add mushrooms, salt, . Muskat nut. Keep for 5 min on low heat. Pour in the wine, bring to a boil and keep on fire for another 5 minutes. Add, stirring, cream and keep on fire, without bringing to a boil, for another 10-12 minutes until the mushrooms soften completely. Salt and serve with boiled potatoes.
Roll pieces of boiled veal in flour and fry lightly in butter. Heat the cognac, pour veal over it and light it. When the flame goes out, add mushrooms, salt, . Muskat nut. Keep for 5 min on low heat. Pour in the wine, bring to a boil and keep on fire for another 5 minutes. Add, stirring, cream and keep on fire, without bringing to a boil, for another 10-12 minutes until the mushrooms soften completely. Salt and serve with boiled potatoes.
butter - 3 tbsp. spoons, salt - 1 tsp, nutmeg - 1 pinch, wheat flour - 0.25 cups, cream 20% 0.66 cups, fresh champignons - 250 g, or fresh white mushrooms - 250 g, sweet red wine - 0.33 cups, ground allspice - 0.12 tsp, cognac - 3 tbsp. spoons, boiled veal - 6 pieces
