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Veal Escallops with Mushroom     HT  MC 35mins


Serves 4     Hot  Veal    Vegetables  Herbs  Alcohol   Main Course   Eggless



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




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.




More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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