Escalope De Veau Calvados - cooking recipe

Ingredients

1 tablespoon butter
2 cups apples (cored & sliced)
1 cup mushroom (med-size, quartered)
1/4 cup calvados or 1/4 cup apple brandy
1 cup demi-glace (see Kitchen Dictionary)
1/2 cup whipping cream
1/4 cup all-purpose flour
30 ounces veal escalopes (6 5-oz servings)
2 tablespoons vegetable oil

Preparation

For Brandy Cream Sauce:
In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
Remove from heat, stir in apple mixture & set aside, but keep warm.
For Escalopes:
Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.