EMINCE DE VEAU A LA CREME

Steps:

• Julienne veal and prosciutto.
• Heat the butter and when hot (but not browning) add the veal and stir rapidly.
• Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
• Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
• Cook, stirring, until liquid is almost completely reduced, then add the cream.
• Cook about 5 minutes over high heat, stirring. Add the meats and juices.
• Combine and cook quickly until piping hot.
• Check seasoning; salt and pepper as desired.
• Serve immediately with rosti potatoes (traditional) or egg noodles.