Veal Escallops With Wild Mushrooms And Wild Peppergrass

Ingredients

• 2 ounces olive oil
• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    367 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 56 milligrams cholesterol; 866 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the olive oil and saute veal until brown on both sides. Remove veal to a serving platter and keep warm.
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.

10 minutes