Escalopes De Veau A La Crème

Rough English Translation:  Sautéed Veal Scallops with Mushrooms and Cream. The sides are Risotto and French Style Green Beans.

Who doesn’t love mushrooms and cream sauce? This is not your American Variety dish made with Cream of Mushroom Soup from a can!  I must stay this dish was extremely delicious.  It was the first time that I made Risotto.  If you are not familiar with “Risotto”, no need to feel inferior.  Until a couple of years ago, I didn’t have the faintest idea what “Risotto” was.  The common question is what is it, rice or pasta?  The answer is RICE.  The name “Risotto” is the finished dish not the rice itself.  The common rice used is called “Arborio” which is the rice frequently used to make rice pudding.  However, my research (yes I researched it being the geek that I am) showed that Europeans also are known to use Carnaroli or Vialone Nano rice. 

Making Risotto is a long painful process and can very easily become a congealed lump of starch!  So find a good technique and follow the direction EXACTLY!  Mom had a box of “Risotto” in the house and the directions were on the box.  But you can use “Arborio” rice and find a reliable recipe online.

The Veal Dish Contains:

veal scallops, mushrooms, butter, shallots, dry white wine (I used Chardonnay) but you can also use dry white vermouth or Madeira, beef bouillon, whipping cream, cornstarch and salt & pepper. 

“Mastering the Art of French Cooking”

Escalopes De Veau A La Crème (Sautéed Veal Scallops with Mushroom and Cream – pg. 366

Pretty quick recipe.  A nice treat during the week or a quick meal to make for company.  They’ll think you spent all day making it!