Escalope de veau à la moutarde

• Butter
• 4 thin veal escalopes
• Salt and pepper
• 1 glass

Melt some butter in a pan and, as it begins to turn nutty brown, fry the escalopes for 2 minutes on each side. Season with salt and pepper, pour in the alcohol and flame. This will create quite a bit of juice in the pan, so take the meat out at once, so that it does not boil in the liquid, and keep warm. Turn down the heat. Now stir the cream briskly into the juices and add the mustard. If at t