Medallions of Veal with Morel Sauce RecipeOrigin: Italy Period: Traditional |
Ingredients
675g veal loin cut into 1.5cm thick slices 
Medallions of Veal with Morel Sauce Preparation:Method:Mix the hollandaise sauce with the cream in a bowl and set over a pot of hot (but not boiling) water to keep warm. Meanwhile, add half the oil to a large frying pan, season the veal and fry the medallions to brown on each side (about 3 minutes or cooking per side). Remove to a plate and keep warm in an oven. Add he remaining oil to the pan and use to cook the onions until soft and beginning to brown. At this point add the morels and cook for about 6 minutes (or until softened). Season with salt and black pepper then tip the morel mixture into the Hollandaise sauce. Plate-out the veal medallions and spoon over the sauce before serving. |
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