Sauté de Veau aux Champignons (Sauté of Veal with Mushrooms)

Ingredients

• pieces of veal
• butter
• oil
• 1 litre fonds brun
• 5 décilitres sauce Demi-glace
• 1 bouquet garni
• 500 grammes raw mushrooms
• butter
• 1 décilitre and a half mushroom cooking liquor
• coarsely chopped parsley

Instructions

1. Fry off the pieces of veal in butter and oil until completely browned, then drain the fat.
2. Moisten with the fonds brun, add the sauce Demi-glace and the bouquet garni, and cook gently for 1 hour and a half.
3. Change the pieces to another saucepan and add the raw mushrooms tossed in butter.
4. Strain the sauce and reduce it to a third of a litre, adding the mushroom cooking liquor during the reduction.
5. Pour the sauce over the pieces and the garnish, let the whole simmer for a quarter of an hour, and dish in a timbale with a pinch of coarsely chopped parsley.