Adapted from “The Taste of France,” by Robert Freson (Stewart, Tabori and Chang). Serves 2.
Ingredients
2 veal scallops
2 tablespoons butter
Salt and pepper to taste
1/4 onion, sliced
1/4 pound mushrooms, sliced
1/4 cup hard cider
2 tablespoons Calvados
2 tablespoons crème fraîche or heavy cream
Directions
The veal scallops need not be pounded flat. Melt 1 tablespoon butter in a frying pan and cook the veal scallops for 3 minutes on each side, until golden brown. Season lightly with salt and pepper; remove and keep warm.
Brown the sliced onion lightly in the same butter. Saute the mushrooms in the remaining 1 tablespoon butter in a separate pan. When some of their juice has evaporated, set them aside.
Pour the cider into the pan with the onion and deglaze it by boiling rapidly until about half has evaporated. Add the Calvados and reduce a little more, then put in the mushrooms and the crème fraîche. Return the veal scallops to the pan, with any juice that has run out, season, and heat gently for 5 minutes. Serve with sliced apples sauteed in butter.
