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1
Heat 1/4 cup of the oil in a large skillet.
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2
Salt and pepper the veal and lightly dredge with flour.
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3
Working in batches, brown the meat, adding more oil as necessary.
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4
(If the pan becomes overly browned, deglaze with some of the stock, scraping with a wooden spoon; reserve.
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5
Add more oil and continue to brown the veal.)
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6
When all the veal has been browned, drain off any excess oil from the pan.
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7
Add the wine and deglaze the pan, scraping up the brown bits that cling to the bottom of the pan.
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8
Cook until reduced to a thick glaze.
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9
Add the stock and simmer for 5 minutes.
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10
Strain the liquid and return it to the pan.
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11
Add the cream and bring it to a low slow boil.
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12
Reduce the heat and simmer for 15 minutes.
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13
Reserve.
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14
Melt the butter in a skillet and lightly saute the chanterelles over moderate heat just until they give off their juices.
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15
Drain and reserve the mushrooms; add the juices to the cream.
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16
Boil the potatoes in a pot of lightly salted water.
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17
Mash the potatoes using 1/3 cup of the scalded milk.
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18
Stir in the butter and season to taste with salt and pepper.
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19
To assemble: Preheat the oven to 350.
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20
Toss the veal with the chanterelles and place in the casserole.
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21
Add the parsley to the cream sauce and pour over the meat mixture.
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22
Fill a pastry bag with the potatoes and decoratively pipe the mixture over the meat.
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23
Bake for 50 to 60 minutes, until tender and just cooked through.
