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More Veal Recipes | Beef Cuts | General Beef/Veal Preparations
Veal Escallops with Mushroom HT MC 35mins Serve 4 Hot Veal Vegetables Herbs Alcohol Main Course Eggless
Ingredients: 4 Veal Escallops Salt and Pepper 2 tbsp Flour 2 tbsp Olive Oil 50g/2oz Butter 4 Shallots, finely chopped 90ml/3 fl.oz. Brandy 225g/8oz Button Mushrooms, sliced 90ml/3 fl.oz. Dry White Wine or chicken stock 150ml/5 fl.oz. Single Cream Freshly chopped Parsley
Instructions
1. Beat the escallops out thinly with a flat meat bat or a rolling pin. Season with salt and freshly ground black pepper and dust with flour.
2. Fry the escallops in the olive oil and 25g/1oz butter for 5 minutes on each side, or until just cooked. Be careful not to overcook them or they will dry out. Remove from the pan and keep hot in a large, shallow serving dish.
3. Add the remaining butter to the pan and fry the shallots over a moderate heat about 5 minutes, or until they are soft and lightly coloured.
4. Stir in 60ml/2 fl.oz. brandy and simmer, stirring from time to time. When the mixture is reduced by half, add the mushrooms and chicken stock or dry white wine. Bring to the boil and simmer gently for a further 10 minutes.
5. Stir in the thin cream. Season with salt, freshly ground black pepper and the remaining brandy. Simmer for 3-4 minutes.
6. Cover the escallops with the mushroom sauce sprinkled with finely chopped parsley and serve immediately.
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