Cafe Martin Escalope De Veau a la Creme

1. 1

   Flatten veal slices and saute in half the butter without browning.

2. 2

   Transfer veal to a covered casserole dish to keep warm.

3. 3

   Dilute pan juices with wine and reduce to 75 percent of volume over moderate heat.

4. 4

   Add half-and-half and mushrooms.

5. 5

   Simmer until sauce is smooth and slightly thickened, and mushrooms are tender.

6. 6

   Remove pan from heat and fold in remaining butter.

7. 7

   Salt to taste, add chives and pour sauce over veal.

8. 8

   Serve with hot fluffy rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.