Meats Recipes - Delicate Dinner for Two

Ingredients                        

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp sunflower oil

• 1 shallot, finely chopped

• 175 g/6 oz thin veal escalopes

• 50 g/2 oz oyster mushrooms, chopped, stems discarded

• 85 ml/3 fl oz/5 1/2 tbsp dry white wine

• 250 ml/8fl oz/1 cup crème fraiche

• Salt and freshly ground black pepper

• 175 g/6 oz capellini

• 15 ml/1 tbsp chopped flat-leaf parsley

• Grated rind of 1 lemon

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Method:

1. Melt the butter with the oil and fry (sauté) the shallot, stirring for 2 minutes. Add the veal and fry until browned on both sides for about 3 minutes.

2. Remove the veal with a draining spoon. Add the mushrooms and fry for 2 minutes. Remove from the pan with a draining spoon.

3. Add the wine and simmer for about 8 minutes until reduced by over half. Stir in the cream and add the veal and mushrooms. Simmer gently for 5 minutes. Season with salt and pepper.

4. Meanwhile, cook the capellini according to the packet directions. Pile on to serving plates and top with the veal and its sauce.

5. Sprinkle with the parsley and lemon rind and serve hot.