Recipe for Veal Cutlets with Girolles and Potatoes Galette 
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Yield:
4
Ingredients:
Amount Ingredient
150 gm girolle mushrooms
1 x little oil for frying
4 x veal cutlets cut from the loin well trimmed
1 x salt and pepper
200 ml madeira
200 ml demiglace (qv)
20 gm butter
1 x fresh rosemary sprig
4 lrg potato galettes (qv)
Trim clean and wash the mushrooms.
Cook them in a litde oil and season with salt.
Instructions:
Instructions: Season the cudets with salt and pepper and cook in a preheated frying pan with a little oil until evenly golden.

Make sure the veal is well cooked but still moist.

Reduce the madeira to onequarter.

Add the demi glace and reduce agun to a sauce consistency.

Reheat dhe mushrooms in half the butter and season with pepper and salt if necessary.

Melt the remaining butter and infuse with the rosemary.

Brush the cutlets with dhe rosemary butter.

Warm the galettes.

Preparation
Place a cutlet in the centre of each plate.

Surround with some of the mushrooms.

Pour around the sauce.

Finish by placing the golden crispy potato galette on top.

Serves 4

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