Escalope de veau aux champignons

Name: Escalope de veau aux champignons (Veal Escalope with Mushrooms)
Yield: Serves 6
Cuisine: France
Ingredients: 1 clove garlic, chopped; 1 lb (500 g) mushrooms, minced; 1 sprig parsley, chopped; 1 oz (25 g) onion, chopped; 10 fl oz (300 ml) cider; Juice of ½ lemon; 1 bouquet garni (thyme, bayleaf, parsley); 1 bouquet garni (thyme, bayleaf, parsley); 1 bouquet garni (thyme, bayleaf, parsley); 1 bouquet garni (thyme, bayleaf, parsley); 6 tablespoons double cream; 6 × 5 oz (150 g) veal escalopes; 10 fl oz (300 ml) milk; Salt and pepper; Salt and pepper; ½ oz (40 g) butter; 2 tablespoons oil

Veal Escalope with Mushrooms

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

6 × 5 oz (150 g) veal escalopes
10 fl oz (300

Europe
France
Main course
Mediterranean
Normandy
Gluten-free

Method

Marinate the veal in the milk with salt and pepper for 1 hour. Melt 1 oz (25g) of the butter with 1 tablespoon</