Veal Escallops With Wild Mushrooms And Wild Peppergrass

Name: Veal Escallops With Wild Mushrooms And Wild Peppergrass
Total time: 10 min
Yield: Four servings
Ingredients: 2 ounces olive oil; 1 1/2 pounds veal scallops; 2 tablespoons sweet butter; 8 ounces fresh wild or cultivated mushrooms; 4 tablespoons wild peppergrass leaves and pods or 2 tablespoons grain mustard, Pommery style; 2 tablespoons fresh wood ash (optional); 1 ounce white wine; 8 ounces rich veal stock or salt-free broth

By Nancy Arum

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

2ounces olive oil
1½pounds veal scallops
2tablespoons sweet butter
8ounces fresh wild or cultivated mushrooms
4tablespoons wild peppergrass leaves and pods or 2 tablespoons grain mustard, Pommery style
2tablespoons fresh wood ash (optional)
1ounce white wine
8ounces rich veal stock or salt-free broth

Ingredient Substitution Guide

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Preparation

Step 1
Heat the olive oil and saute veal until brown on both sides. Remove veal to a serving platter and keep warm.
Step 2
Pour out any oil left in the pan, add butter and when it begins to foam, add mushrooms, peppergrass and pods, ash, white wine and veal stock. Bring to a boil and pour over veal and serve immediately.

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Comments

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Es3 years ago

Good but not my favorite veal cutlet preparation. I prefer scallops breaded before they are sauteed to give the dish more body. I did like the mustard sauce.

Rosie6 years ago

Just delish! I haves the recipe. I had no pepper grass or grain mustard, so I used some fresh tarragon leaves and tarragon mustard, about 1-1/2 tsp. It came out great served with rice and asparagus. Very quick and easy. And it wasn’t as rich and heavy as some other veal recipes can be. A chilled glass of rosé was perfection.

Not a great recipe - sauce is too thin. I quickly microwaved a butter/flour thickener which helped a bit. I used portobello mushrooms, which I wish I had quickly browned for flavor after browning the veal7 years ago

Not a great recipe - sauce is too thin. I quickly microwaved a butter/flour mixture and added to pan. I should have browned the mushrooms before adding to increase depth of flavor

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