Emince De Veau A La Creme

• 1 lb veal cutlet, thinly sliced
• 1/4 lb thinly sliced prosciutto
• 2 cups thinly sliced mushrooms
• 2 tablespoons butter
• 1 tablespoon finely chopped shallot
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• salt and pepper

1. Julienne veal and prosciutto.
2. Heat the butter and when hot (but not browning) add the veal and stir rapidly.
3. Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
4. Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
5. Cook, stirring, until liquid is almost completely reduced, then add the cream.
6. Cook about 5 minutes over high heat, stirring. Add the meats and juices.
7. Combine and cook quickly until piping hot.
8. Check seasoning; salt and pepper as desired.
9. Serve immediately with rosti potatoes (traditional) or egg noodles.

veal cutlet, mushrooms, butter, shallot, white wine, heavy cream, salt

Taken from www.food.com/recipe/emince-de-veau-a-la-creme-316584 (may not work)