Escalopes de Veau Chasseur

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some well-trimmed escalopes of veal about half an inch thick (one to each person) and flatten them, by beating them, to about twice their size and half their thickness. Cook them in butter and brown them on both sides. In another pan cook, also in butter, a few mushrooms cut in slices; to these you add a little later a few tomatoes (peeled and seeds removed) cut in smallish pieces. Melt all these slowly, and when it is nearly done add a little chopped tarragon. Put in, then, the escalopes, season with salt and a great deal of pepper, cook a few seconds and serve. The sauce, made from the butter and the tomato juice, should be rather a short one (if really too short add a little veal stock); but there should be plenty of the garniture of tomatoes and mushrooms. The best proportions are two tomatoes and two mushrooms (of medium size) to each escalope.