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
- Heat the olive oil and saute veal until brown on both sides.
- Remove veal to a serving platter and keep warm.
- 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.
- 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)