Veal Steaks Normandy

-  Based on:  Foulton, Margaret  "The Complete Cookery Course" (2nd Ed.) p.34, London: Treasury Press, 1991.
 
 
  • up to 6 veal steaks (one per person)
  • 60g (2 oz) butter
  • half cup dry white wine
  • 2 teaspoons mustard (Dijon-style is recommended)
  • pinch salt
  • freshly ground pepper
  • 60g mushrooms, sliced
  • 3 tablespoons cream
  • 1 egg yolk (looks horrible with white left in).

 

1)  Put steaks between 2 sheets of greaseproof paper and beat with a rolling pin to flatten them a little. (I skipped than step an it didn't seem to matter).

2)  Heat butter in large frying pan and, when the foam subsides, brown the steaks well on both sides. Remove and keep warm. (the steaks, that is)

3)  Add the wine to the pan and stir and scrape all the brown off the bottom. 

4)  Blend in the mustard, salt and pepper and simmer, uncovered, for 10 min.

5)  Add the mushrooms and simmer for a minute.

6)  Whisk the cream and egg yolk together and stir in. Heat very gently, stirring, until the sauce thickens a little and becomes glossy, but do not let it boil.

7)  Pour sauce over veal and serve very hot.