Veal Avesnoise

Ingredients

  • 6 slices roast veal
  • freshly ground black pepper
  • ¼ pound gruyère, finely grated
  • 1-2 teaspoons strong mustard
  • ¼ pint double cream

Method

Place 6 fairly thick slices of roast veal in a baking pan. Sprinkle with freshly ground black pepper and spread liberally with a pommade made of finely grated Gruyère mixed with mustard to taste, and enough cream to make a smooth mixture of spreading consistency.

When ready to serve: glaze veal slices under a preheated grill for a few minutes until the sauce is golden in colour. Serve immediately.

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