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- Veal Escalopes in Mushroom Sauce
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PrintVEAL ESCALOPES IN MUSHROOM SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put each escalope between a sheet of greaseproof paper and beat till thin with a meat mallet or rolling.
- Place a ham slice on each escalope.
- Melt 15 grams of the butter in a large frying pan and lightly fry the celery and apple for 3-4 minutes. Stir in the cheese.
- Place some of the stuffing on each escalope and roll up, securing with wooden cocktail sticks or fine string or strong cotton.
- Melt the remaining butter in the pan. Add the veal rolls, brown on all sides and cook for 10 minutes. Remove from the pan, place on a warmed serving plate and keep hot.
- Add the onion and mushrooms to the pan and cook about 5 minutes, until softened. Stir in the flour and cook for 2 minutes, then gradually add the milk, stirring continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste.
- Stir in the fromage frais. Pour the sauce over the escalopes and garnish with celery leaves.
- Serve at once.
INGREDIENTS
- 4 veal escalopes, each weighing 175 grams
- 2 slices cooked ham, halved
- 50 grams butter
- 1 stick celery, chopped
- 1 eating apple, peeled and chopped
- 25 grams Cheddar cheese, grated
- 1 small onion, skinned and chopped
- 100 grams button mushrooms, sliced
- 25 grams plain flour
- 300 ml fresh milk
- Salt and pepper
- 30 ml fromage frais
- Celery leaves, to garnish
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