Côte de Veau à la Crème

Name: Côte de Veau à la Crème (Veal in Cream Sauce)
Cuisine: French
Ingredients: 3 tablespoons Calvados; Salt and pepper; Parsley; 2 teaspoons lemon juice; 2 egg yolks; 1¼ cups whipping cream; Butter; 3 cups sliced mushrooms; 4 apples; 1 teaspoon sugar; 1½ pounds thin veal slices, or steaks

Veal in Cream Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1½ pounds thin veal slices, or steaks
3 cups sliced mushrooms
4 <

Europe
France
Normandie
Main course
Gluten-free
Mediterranean

Method

Have the butcher cut thin slices of veal from a rump roast, or buy veal steaks. If you get steaks, separate the muscles in them and cut the muscles, or the slices, into 2-inch pieces. Pound each one thin with a wooden kitchen mallet, or the bottom of a pan. Set aside ready to use.
Wash mushrooms and slice enough for 3