Veal with Chanterelles
Serves 4 as a main course
Veal is a superb accompaniment for the delicate flavor of chanterelles.
Gently pound the veal scallops. In a sauté pan or skillet, melt 2 tablespoons of the butter and sauté the scallops until both sides are brown.
Transfer the scallops to an ovenproof dish and place in a 200º oven to keep warm. Add the onions to the pan and sauté for about 1 minute. Pour in the wine and beef broth, and boil for about 5 minutes. Mix the cornstarch and water in a cup. Add to the wine mixture along with the half and half. Cook until the mixture is slightly thickened.
In the meantime, sauté the chanterelles in the remaining 2 tablespoons of the butter in a small skillet. This should take 3 to 5 minutes. Add the mushrooms and veal to the sauce mixture in the sauté pan and heat thoroughly. Serve with rice.