Emince de Veau a la Creme
- 1 lb. thin veal slices
- 1/4 lb. fresly sliced prosciutto
- 2 cups thinly sliced mushrooms
- 2 Tbs. butter
- Salt and freshly ground pepper to taste
- 1 Tbs. finely chopped shallots
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
Heat the butter in a skillet and when it is hot, withoug browning, add the veal, stirring rapidly. Sprinkle with salt and pepper and cook about 45 seconds over very high heat, stirring. Add the proscuitto, cook about 10 seconds and, using a slotted spoon, remove the meats and set aside.
To the skillet add the mushrooms, and cook until wilted. Add the shallots, cook about 30 seconds, stirring, and add the wine. Cook until almost conpletely reduced and add the cream. Cook about 5 minutes over high heat. Add the meats and any liquid they give up. Cook briefly until piping hot and sprinkle with salt and pepper and serve immediately with rosti potatoes.