Veal Escallops with Mushroom HT
4 Hot Veal
Vegetables Herbs Alcohol Main Course Eggless
tbsp Olive Oil
Shallots, finely chopped
Button Mushrooms, sliced
fl.oz. Dry White Wine or chicken stock
fl.oz. Single Cream
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
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.
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
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.
Stir in the thin cream. Season with salt, freshly ground black pepper and the
remaining brandy. Simmer for 3-4 minutes.
Cover the escallops with the mushroom sauce sprinkled with finely chopped
parsley and serve immediately.
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