Emince De Veau A La Creme

Pierre franey's. i like to serve this with recipe #23186 and recipe #23186.

Julienne veal and prosciutto.

Heat the butter and when hot 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 or egg noodles.

veal cutlet, prosciutto, mushrooms, butter, shallot, dry white wine, heavy cream, salt and pepper