Suggested wine:
Montagne St Emilion 1993 La Bastidette
Preparation time: 35 minutes
Cooking time: 1 hour and 10 minutes
Ingredients (6 people):
6 veal grenadins
1 kg of mushrooms
1 lot of béchamel sauce
½ cup thick cream
2 lemons
Chopped parsley
Shallot
Ask
your butcher to prepare the grenadins.
Brown them in a casserole dish with 1 tablespoonful
of oil, 15 minutes on one side, cover, and then
15 minutes on the other side.
Add salt and pepper. Prepare a mushroom purée as
follows: lightly fry the chopped shallot in 2 tablespoonfuls
of butter, without letting it become brown. Add
the mushrooms, chopped parsley, salt, pepper, and
a few drops of lemon juice.
Cook with a lid on for 25 minutes. Put the mixture
through a vegetable mill and blend the mixture with
a thick béchamel sauce to which cream has been added.
Place the pieces of veal on the purée and garnish
each grenadin with a slice of lemon.
