Veal Escallops With Wild Mushrooms And Wild Peppergrass

  1. Heat the olive oil and saute veal until brown on both sides.
  2. Remove veal to a serving platter and keep warm.
  3. Pour out any oil left in the pan, add butter and when it begins to foam, add mushrooms, peppergrass and pods, ash, white wine and veal stock.
  4. Bring to a boil and pour over veal and serve immediately.

olive oil, veal scallops, sweet butter, fresh wild, pods, fresh wood, white wine, veal stock

Taken from cooking.nytimes.com/recipes/5740 (may not work)

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