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VEAL WITH MOREL MUSHROOMS
AND BRANDY CREAM SAUCE
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3 oz
12 pieces
1/2 cup
2
56
1/4 cup
1 cup
1/4 cup
1/4 tsp
pinch
1 1/2 tsp
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Olive Oil
Veal Loin Slices, 1/4 inch
thick
Flour
Shallots, finely diced
Medium Size Morel
Mushrooms
Brandy
Heavy Cream
Bordilaise Sauce
Kosher Salt
Pepper
Parsley, chopped
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- Preheat a large sauté
pan over high heat
- Add olive oil to pan
- Lightly dust veal slices in
flour and brown on both sides in
hot oil
- Remove veal from pan and add
morels and shallots, tossing
continually for 30 seconds
- Deglaze pan by adding brandy,
being very careful of flaming
- When flames subside, stir in
cream, bordilaise, salt and pepper
and let simmer until mixture
reduces in half and is lightly
thick
- Add veal back into the pan with
the parsley
- Bring back to a simmer and
serve
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