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Method :
Flatten the escalope with a meat mallet or rolling pin, then season with
salt and pepper. Melt the butter or margarine and fry (saute) the veal
until browned on both sides. Transfer the veal to a warm serving dish and
keep warm. Add the tarragon and mushrooms to the pan and fry for about 5
minutes, stirring occasionally, until the mushrooms are soft. Transfer to
the serving plate. Stir the cream into the pan and bring just to the boil,
stirring to scrape up the meat and vegetable juices. Pour the sauce over
the veal and mushrooms and serve garnished with the tarragon sprigs. |