Côte de Veau à la Crème

Veal in Cream Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  1. 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.
  2. Wash mushrooms and slice enough for 3