Emince De Veau a La Creme
Pierre Franey's. I like to serve this with Recipe #23186 and Recipe #23186.
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INGREDIENTS
Nutrition- 1lb veal cutlet, thinly sliced
- 1⁄4lb thinly sliced prosciutto
- 2cups thinly sliced mushrooms
- 2tablespoons butter
- 1tablespoon finely chopped shallot
- 1⁄2cup dry white wine
- 1 1⁄2cups heavy cream
- salt and pepper
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DIRECTIONS
- Julienne veal and prosciutto.
- Heat the butter and when hot (but not browning) add the veal and stir rapidly.
- Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
- Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
- Cook, stirring, until liquid is almost completely reduced, then add the cream.
- Cook about 5 minutes over high heat, stirring. Add the meats and juices.
- Combine and cook quickly until piping hot.
- Check seasoning; salt and pepper as desired.
- Serve immediately with rosti potatoes (traditional) or egg noodles.
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