Escalopes Cauchoises
- 6 veal scallops
- 6 tablespoons butter (75 g)
- 1 onion, sliced
- 1 pound button mushrooms, sliced (500 g)
- 1 cup hard cider (250 ml)
- 1/2 cup calvados (125 ml)
- 1/2 cup creme fraiche or heavy cream (125 ml)
- Salt, freshly ground pepper
- The scallops need not be pounded flat.
- Melt half the butter in a frying pan and cook the scallops for 3 minutes on each side, until golden brown.
- Season lightly with salt and pepper; remove and keep warm.
- Brown the sliced onion lightly in the same butter.
- Saute the mushrooms in the remaining 3 tablespoons butter in a separate pan.
- When some of their juice has evaporated, set them aside.
- Pour the cider into the pan with the onion and deglaze it by boiling rapidly until about half has evaporated.
- Add the calvados and reduce a little more, then put in the mushrooms and the creme fraiche.
- Return the scallops to the pan, with any juice that has run out, season, and heat gently for 5 minutes.
- Serve with snow peas cooked quickly in butter and sliced apples sauteed in butter.
veal scallops, butter, onion, mushrooms, hard cider, calvados, creme fraiche, salt
Taken from www.cookstr.com/recipes/escalopes-cauchoises (may not work)