Veal With Chanterelles

Recipe Ingredients

8		Veal scallops
4 tablespoons	60ml	Butter
3 tablespoons	45ml	Minced green onions
1/2 cup	118ml	Dry white wine
2/3 cup	157ml	Beef broth
1 tablespoon	15ml	Cornstarch
1/4 cup	59ml	Water
1 1/2 cups	355ml	Half and half
1/2 lb	227g / 8oz	Chanterelles* - sliced

Recipe Instructions

* Alternate Mushrooms: Hedgehog Mushroom, Oyster mushroom, Morels

Gently pound the veal scallops. In a saute pan or skillet, melt 2 tablespoons of the butter and saute the scallops until both sides are brown.

Transfer the scallops to an ovenproof dish and place in a 200 degree oven to keep warm. Add the onions to the pan and saute for about 1 minute. Pour in the wine and beef broth, and boil for about 5 minutes. Mix the cornstarch and water in a cup. Add to the wine mixture along with the half and half. Cook until the mixture is slightly thickened.

In the meantime, saute the chanterelles in the remaining 2 tablespoons of the butter in a small skillet. This should take 3 to 5 minutes. Add the mushrooms and veal to the sauce mixture in the saute pan and heat thoroughly. Serve with rice.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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