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Veal cutlets with girolles and potatoes galette recipe And Books

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Veal cutlets with girolles and potatoes galette recipe and books

So you would like to know how to make Veal cutlets with girolles and potatoes galette recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


veal cutlets with girolles and potatoes galette
ladenis

150g girolle mushrooms
a little oil for frying
4 veal cutlets cut from the loin well trimmed
salt and pepper
200ml madeira
200ml demiglace (qv)
20g butter
1 fresh rosemary sprig
4 large potato galettes (qv)

Trim clean and wash the mushrooms.
Cook them in a litde oil and season with salt.
Drain on kitchen paper.
Season the cudets with salt and pepper and cook in a preheated frying pan with a little oil until evenly golden.
Make sure the veal is well cooked but still moist.
Reduce the madeira to onequarter.
Add the demi glace and reduce agun to a sauce consistency.
Reheat dhe mushrooms in half the butter and season with pepper and salt if necessary.
Melt the remaining butter and infuse with the rosemary.
Brush the cutlets with dhe rosemary butter.
Warm the galettes.

Preparation
Place a cutlet in the centre of each plate.
Surround with some of the mushrooms.
Pour around the sauce.
Finish by placing the golden crispy potato galette on top.

This Recipe Serves 4
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Veal cutlets with girolles and potatoes galette recepie. Check out these great recipe books and learn how to make Veal cutlets with girolles and potatoes galette!
View Recipe Books - Veal Recipe







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