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Mark659

Pan Fried Veal Escalops with Mushroom &Green Peppercorn Sauce with Pommoisettes


A very comforting meal

Serves 4

Ingredients

Method

  1. Boil peeled potatoes whole until skewer pulls out easily, transfer to a bowl of cold water & let cool.
  2. Using a melon baller make as many balls as possible then drain on paper towel; set aside.
  3. Using 10g of the butter, fry veal on both sides
  4. just to rare, remove from pan keep warm.
  5. Add stock to residual pan juices over a low heat until just under a boil, add cream, peppercorns, veal & mushrooms, simmer for4 mins.
  6. Meanwhile in another pan heat the remaining butter on high heat til foaming, add a splash of peanut oil, to keep from burning, add potato balls & sauté until golden brown, put on kitchen paper to drain.
  7. Add brandy to the veal & sauce cook for a further 2 mins then serve.
No Rating

Notes & Tips

serve with honeyed carrots & blanched asparragus

Recipe Rating

4
Preparation Time: 20H
Cooking Time: 15M

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