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Categories:Viewed: 42 - Published at: 2 years ago
Ingredients
- 2 lb. thin veal escallops
- 1/2 lb. butter
- 1/2 cup dry white wine
- 4 cups half-and-half
- 1 lb. fresh mushrooms, sliced
- 1-1/2 tbsp. chopped chives
- Salt to taste
Method
- Flatten veal slices and saute in half the butter without browning.
- Transfer veal to a covered casserole dish to keep warm.
- Dilute pan juices with wine and reduce to 75 percent of volume over moderate heat.
- Add half-and-half and mushrooms.
- Simmer until sauce is smooth and slightly thickened, and mushrooms are tender.
- Remove pan from heat and fold in remaining butter.
- Salt to taste, add chives and pour sauce over veal.
- Serve with hot fluffy rice.
