Name: Veal Cutlet Tournoi
Yield: Serves 4
Cuisine: Italy
Ingredients: small bunch of chervil; 1 truffle, thinly sliced; 4 thin slices pâté de foie gras; 225 g/½ lb button mushrooms, sliced; butter; flour; salt and freshly ground black pepper; 1 cup veal stock; 5 tablespoons double cream; 1 small glass Marsala; 4 veal cutlets

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 veal cutlets
4 thin slices pâté de foie gras
1 truffle, thinly sliced

Method

Split the veal cutlets and insert the slices of pâté de foie gras and a few slivers of truffle.

Season the cutlets and lightly dip in flour. Fry the cutlets gently in butter in a heavy-based frying pan. Fry until golden brown and cooked through. Place the cutlets on a serving dish and keep them warm.

Fry the mushrooms in a knob of butter. Reserve the mushrooms in a warm place.</