Veal à la Crème with Wild Mushrooms

Clean the mushrooms discarding any 'non mushroom' bits. Cut the girolles into half across the cup. Put into a frying pan with a couple of tablespoonfuls of butter and cook slowly until soft. Take off the heat and season with salt and fresh black pepper.

If not done by your butcher, flatten the escalopes with a rolling pin or similar. Season well with salt and fresh black pepper.

Prepare the beans and bacon  Recipe   and some saute potatoes if you like.

Put a tablespoonful of butter and olive oil into a large frying pan and quickly fry for about two minutes per side over a high heat. Drop the heat to medium, take out the veal and keep warm. Add the double cream and use a spatula to take off and veal bits into the cream.

When warm, add the mushrooms to the cream, stir well and season well with salt and black pepper. Put pieces of veal on to serving dishes, pour over the cream and mushrooms, add the beans and saute potatoes if used and serve  Zoom  .