Emincé de Veau Lucernoise

• 600 g (1 lb, 5 oz) trimmed veal fillet, cut in fine slices
• salt

Season the veal then carefully sauté the slices in the butter without browning. Let the meat drain in a sieve.

Wash the chanterelles and cèpes thoroughly, and then slice the cèpes. Slice the button mushrooms finely.

Sweat in the butter remaining in the veal pan with the mushrooms for a few minutes.

Add to the pan and boil to reduce a little.

Add, an