Sautéed veal scallops with mushrooms and cream (Escalopes de veau à la crème) from Mastering the Art of French Cooking, Volume One (page 366) by Julia Child and Louisette Bertholle and Simone Beck

  • arrowroot
  • shallots
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute dry white vermouth or Madeira wine for dry white wine, beef bouillon for brown stock, cornstarch for arrowroot, and green onions for shallots.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth or Madeira wine for dry white wine, beef bouillon for brown stock, cornstarch for arrowroot, and green onions for shallots.

  • twoyolks on May 07, 2020

    The veal and sauce are amazing. Like a better version of veal marsala.

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