Veal with mushroom sauce

Veal with mushroom sauce

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 thin veal steaks
flour, for dusting
60g butter
12 button mushrooms, quartered or sliced
2 tablespoons brandy or dry sherry
1/2 cup cream
salt and freshly ground pepper

Method

  1. Flatten the veal steaks, cut in two if large, and dust with flour. Heat half the butter in a shallow frying pan and, in batches, fry the veal on each side until brown, for about 3 minutes. Remove from the pan and keep in a warm place. Add remaining butter and the mushrooms, cover and simmer for 4 minutes. Warm the brandy or sherry, ignite and pour over. Shake the pan until flames subside. Stir in cream, season with salt and pepper and simmer for a few minutes. Spoon over the veal. Serve with noodles or steamed rice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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