Title: Cafe Martin Escalope De Veau a la Creme
Categories: Veal Entree Restaurant
Yield: 8 Servings
| 2 | lb | Thin veal escallops |
| 1/2 | lb | Butter |
| 1/2 | c | Dry white wine |
| 4 | c | Half-and-half |
| 1 | lb | Fresh mushrooms; sliced |
| 1 1/2 | tb | Chives; chopped |
| | | Salt to taste |
Flatten veal slices and saute in half the butter without browning. Transfer
veal to a covered casserole dish to keep warm. Dilute pan juices with wine
and reduce to 75 percent of volume over moderate heat. Add half-and-half
and mushrooms. Simmer until sauce is smooth and slightly thickened, and
mushrooms are tender. Remove pan from heat and fold in remaining butter.
Salt to taste, add chives and pour sauce over veal. Serve with hot fluffy
rice.