A beautifully simple dish to prepare and cook, Veal Escalopes .with Mustard Sauce is veal escalopes, spread with a creamy mustard and cheese mixture and browned under the grill . Serve with sautced potatoes, petits pois and swectcorn. Gruyerc cheese may be substituted for the Fontina used in this recipe.
4 veal escalopes, pounded thin garlic clove, halved
1 teaspoon salt
½ teaspoon black pepper
2 oz. butter
6 oz. Fontina cheese, grated
2 tablespoons prepared French mustard 4 fl. oz. double cream
Rub the veal all over with the garlic halves and discard the garlic. Sprinkle with the salt and pepper. Set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the escalopes and fry for 3 to 4 minutes on each side or until they are tender. Remove the pan from the heat and, using a slotted spoon, transfer the escalopes to a shallow flameproof dish large enough to hold them in one layer. Set aside.
Preheat the grill to high.
Place the cheese, mustard and cream in a medium-sized mixing bowl. Using a fork, beat the mixture until it is thor-oughly combined. Spoon the cheese mixture over the escalopes.
Place the dish under the grill and grill for 5 minutes or until the cheese mixture is bubbling and golden brown on top.
Remove the dish from under the heat. Serve at once, straight from the dish.