Name: Veal with Cream and Mushroom Sauce
Yield: Serves 4
Ingredients: 2 tablespoons sherry; 2 tablespoons olive oil; 1 small clove garlic, crushed and chopped; 50 g/2 oz butter; freshly milled black pepper; 1 medium-sized onion; 4 veal escalopes; 2 tablespoons lemon juice; 175 g/6 oz button mushrooms; 1.5 dl/1 pint double cream; salt and freshly milled pepper; few crushed parsley stalks

Katie Stewart

Veal with Cream and Mushroom Sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Veal is a delicately flavoured meat and one that should be cooked and served very simply. Ask the butcher to beat the escalopes out thinly and take care to use small closed mushrooms that will not discolour the sauce.

Ingredients

4 veal escalopes

Main course
Gluten-free

Method

Trim the escalopes neatly and arrange in a shallow plate or dish. Mix together all the ingredients for the marinade and pour over the veal. Leave to marinate for about 30 minutes.

Meanwhile trim and slice the mushrooms for the sauce and peel and finely chop the onion. Melt the butter in a frying pan and add the mushrooms and onion. Fry over very gentle heat for 5 minutes until the onion

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method