Escalope de Veau à la Crème et aux Champignons

i can't get enough of  french food.  this recipe is a slight variation from Le Grand Cafe Des Negociants in Lyon, France.  we ate at this restaurant and this was the dish i had.

Escalope de Veau à la Crème et aux Champignons
 
1 lb veal scallopini
5 oz veal stock
1/2 cup white wine
2 tablespoons butter
about 2 - 3 chopped shallots
1  clove of chopped garlic
1 - 2 tbsp dijon mustard
8 oz of mushrooms, quartered
2 tbsp parsley
3 - 4 tbsp cream
salt and pepper to taste
a sprinkle of thyme

first sauté the veal in butter.

In a frying pan  melt the butter and sauté onion, garlic, and mushrooms. then add rest of ingredients except cream.

Mix with wire whisk.   Simmer 15 minutes unil the mixture reduces by half.

then mix in the cream and serve.

Cooking the sauce down:

After adding the cream

http://www.lesnegociants.com/

Ratatouille

keeping the trip we made to France going on further.

Ratatouille

Ingredients

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Directions

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Read more at: http://www.foodnetwork.com/recipes/ratatouille-recipe0.print.html?oc=linkback

L'entrecote Lyonnaise

we had this dish in Lyon.  it was delicious.

2 steaks
5 oz veal stock
1/2 cup white wine
3 tablespoons butter 
1 chopped onion
1  clove of chopped garlic
1 tbsp dijon mustard 
2 tbsp parsley
3 tbsp cream
salt and pepper to taste

• In a frying pan  melt the butter.
• Saute onion and garlic then add rest of ingredients except cream
• Mix with wire whisk. Simmer 15 minutes.
• then mix in the cream

Melt the butter in a heavy-based saucepan then add the onion and garlic and fry gently until softened. Stir-in the mustard, parsley and white wine, bring to a boil and cook briskly until the volume is reduced by half. Now add the veal stock and continue cooking until the volume has reduced by two thirds. Finally, reduce the heat and stir-in the double cream. Season to taste with salt and freshly-ground black pepper and serve.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

Melt the butter in a heavy-based saucepan then add the onion and garlic and fry gently until softened. Stir-in the mustard, parsley and white wine, bring to a boil and cook briskly until the volume is reduced by half. Now add the veal stock and continue cooking until the volume has reduced by two thirds. Finally, reduce the heat and stir-in the double cream. Season to taste with salt and freshly-ground black pepper and serve.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtne

Lyonnaise sauce is one of the classic French sauces that should be a part of every cook's repertoire. Ingredients: 1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © cel

1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

Ingredients: 1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet