Preparation

fry the escalopes in margarine over a high heat, and season them with salt and pepper. remove the meat and add the Madeira wine and Worcestershire sauce to the sauce. add a little more margarine and cream, and keep stirring. when the sauce starts to thicken, add the mushrooms (previously sautéed with a little margarine). rectify the seasoning and insert the escalopes again. serve with fries.

Ingredients

  • mushrooms: 100 gr
  • margarine: q.s.
  • Worcestershire sauce: q.b.
  • cream: 1 package
  • pepper: q.s.
  • salt: q.s.
  • Madeira wine: q.b.
  • veal (escalopes): 4