Escalopes de Veau à la Vallée d’Auge

• 4 veal escalopes
• salt and freshly-ground
• black pepper
• 2–4 tablespoons butter</

Season escalopes to taste with salt and freshly-ground black pepper and sauté in butter until tender. Pour over wanned Calvados and flame. Remove from pan and keep warm. Add dry white wine to pan juices. Cook over a high flame, stirring in all the crusty bits from sides of pan. Add sautéed mushrooms and cream. Season to taste with salt and freshly-ground black pepper. Simmer for 2 or 3 minutes;