ESCALOPES A LA CREME



4 veal cutlets, salt, pepper, 50 g (0,11 lbs) butter, 150 g (0,33 lbs) mushrooms layer, 1 tablespoon of calvados or cognac, 100 g (0,22 lbs) of fresh cream.

Season the cutlets, cook them in the butter on both sides, without letting the fat. 

Add the cleaned mushrooms, whole if they are small, sliced ​​if they are fat.

Count about 15 minutes of cooking, then remove the meat and the mushrooms, put them warm on the serving platter.

 Deglaze the sauce with the alcohol, scraping up the juices cooking, then add the fresh cream.

 Allow to heat without boiling. Pour this sauce into the dish. 

Serve immediately with a green salad at will.

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