Escalopes de Veau aux Champignons (Breadcrumbed Veal Escalopes with Sauce Champignons)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal escalopes
- Egg and breadcrumbs
- Clarified butter
- Sauce Champignons
Instructions
- Crumb the escalopes à l'anglaise.
- Sauté them in clarified butter.
- Dish them up.
- Serve a sauce Champignons separately.