Veal Escallops With Wild Mushrooms And Wild Peppergrass

• 2 ounces olive oil
• 1 1/2 pounds veal scallops
• 2 tablespoons sweet butter
• 8 ounces fresh wild or cultivated mushrooms
• 4 tablespoons wild peppergrass leaves and pods or 2 tablespoons grain mustard, Pommery style
• 2 tablespoons fresh wood ash (optional)
• 1 ounce white wine
• 8 ounces rich veal stock or salt-free broth

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)