Veal with Mushrooms and Cream
The New York Times 60 Minute Gourmet
Veal with Mushrooms and Cream
The New York Times 60 Minute Gourmet
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1 1/2 pounds veal cut into eight thin slices 3 tablespoons butter 1 tablespoons finely chopped shallots 1/2 pound mushrooms, thinly sliced, about 3 cups salt and freshly ground pepper to taste 2 tablespoons dry white wine 1 cup heavy cream 8 thin slices prosciutto or boiled ham 8 thin slices Fontina, Gruyère, or Swiss cheese Directions: Pound the veal lightly with a flat mallet to make it thinner. Set aside. Melt 2 tablespoons of butter in a saucepan and add the shallots. Cook briefly and add the mushrooms, salt and pepper to taste. Sprinkle with wine and cook about 10 seconds. Add the cream. Cook down over high heat until cream has a saucelike consistency, about 3 minutes. Set aside. Heat the remaining 1 tablespoon butter in a heavy skillet and add the veal. Cook to brown slightly on one side, about 2 minutes. Turn and cook to brown on the other side, about 2 minutes. Transfer the veal to a platter. Cover each slice of veal with a slice of prosciutto. It should be trimmed to fit the veal neatly or fold the slice over. Spoon equal portions of creamed mushrooms on the ham. Arrange one piece of cheese on each serving. Run briefly under the broiler just until the cheese melts. Serve immediately. Yield: 4 servings. |