Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes. Take two
spoonfuls of demi−glaze and heat it with some mushrooms and a little madeira. Put the mushrooms and sauce
on each slice and sprinkle chopped parsley over all.
This can also be done with _fines herbes_, mushrooms, chervil and parsley, chopped before cooking them in
the butter.
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