Veal With Chanterelles

• 8 1/2-inch-thick slices boned veal loin, carefully trimmed
• Salt and freshly ground black pepper
• All-purpose flour
• 2 tablespoons butter
• 1/2 pound fresh chanterelles, wiped clean, trimmed and sliced
• 1 ounce Madeira
• 3/4 cup heavy cream
• 1 scant tablespoon chopped parsley

1. Season veal lightly with salt and pepper, and dust with flour.
2. In a large skillet, melt butter over medium heat.
3. Brown veal, about 2 minutes on each side.
4. Lower heat, add mushrooms, cover and let simmer about 4 minutes.
5. Remove veal from skillet, and set aside on warm platter.
6. Cook mushrooms until liquid in skillet evaporates.
7. Add Madeira.
8. Bring to boil.
9. Cook briefly.
10. Whisk in cream.
11. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
12. Correct sauce for seasoning, and spoon over veal with chanterelles.
13. Sprinkle with parsley.
14. Serve hot.

veal loin, salt, flour, butter, chanterelles, madeira, heavy cream, parsley

Taken from cooking.nytimes.com/recipes/1791 (may not work)