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.
Add a cup of veal stock and a small glass of Marsala to the frying pan in which the cutlets were cooked. Reduce the sauce slightly. Add the double cream and allow to thicken slightly. Season.
Place the mushrooms on top of the cutlets. Strain the sauce over the cutlets and sprinkle with finely chopped chervil.
© 1993 Ann and Franco Taruschio. All rights reserved.