Veal with Cream and Mushroom Sauce

Preparation info

  • Serves


    • Difficulty


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.


  • 4 veal escalopes


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