Sauteed Veal Scallops in Wild Mushroom Cream Sauce
| Yield: | 1 Servings |
| Categories: |
| FOR THE SAUCE | ||
| 2 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 1/2 | c | Minced shallots |
| 1/2 | lb | Wild mushrooms; such as chanterelles, shiitake, oyster or a combination |
| 1 | ts | Minced fresh thyme |
| Salt and pepper to taste | ||
| 1 | lg | Clove garlic; minced |
| 1/2 | c | Dry white wine |
| 1 | c | Veal demiglace |
| 1 | c | Heavy cream |
| FOR THE VEAL | ||
| 8 | Veal scaloppine | |
| Flour for dredging | ||
| Salt and pepper to taste | ||
| 2 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| Fresh lemon juice to taste | ||
| Minced fresh chervil to taste |
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