Butter in the pan on a large fire until hot. Finely slice the mushrooms and sauté in the butter until soft. Season lightly with salt to draw out the water. Stir until all the liquid boils down. Stir in the shredded veal. Stir vigorously until the meat pieces take on color. Flambé with the Marc de Dole.
Once the flame goes out, add the tomato puree, Fendant, salt and pepper. Stir well and simmer for a few minutes on low heat. Add the whipped cream, heat and serve.
Drink with it: Dole or Johannisberg blanche, respectively.
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