Veal With Chanterelles

By á-170456

Ingredients

• 8 veal scallops
• 4 tablespoons butter
• 3 tablespoons minced green onions
• 1/2 cup dry white wine
• 2/3 cup beef broth
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 1/2 cups half and half
• 1/2 pound chanterelles* sliced

Details

Servings 4

Preparation

Step 1

* Alternate Mushrooms: Hedgehog Mushroom, Oyster mushroom, Morels

Gently pound the veal scallops. In a sauté pan or skillet, melt 2 tablespoons of the butter and sauté 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 sauté 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, sauté 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 sauté pan and heat thoroughly. Serve with rice.

This recipe yields 4 main course servings.