A very comforting meal


  • 4 lge Veal escallops(or Pork)

  • .75 cup chicken or veal stock

  • .75 cup cream

  • 1 tsp. Tinned green peppercorns-(rinsed drained)

  • 1 tbsp. Brandy

  • .25 tsp. French mustard

  • 200g button mushrooms( halved)

  • 2 lge potatoes

  • 40g butter


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 565kj
  • Fat Total 39g
  • Saturated Fat 20g
  • Protein 28g
  • Carbohydrate 22g
  • Sugar 3g
  • Sodium 178mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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serve with honeyed carrots & blanched asparragus

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