Veal Cutlet Tournoi

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

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.</