Veal Escalope in Paper

Soak the morels for one hour. Rinse thoroughly and cut into strips.

Sauté the onion in the butter. Add the morels, mushrooms and drained chanterelles and sauté for five minutes, allowing the liquid to evaporate. Add white wine and cook until half. Add the cream of the sauce. Season.

Cook for another five minutes, then cool.

Season the veal cutlets. Fry in the hot butter for twenty seconds on each side.

Cut large hearts from parchment paper. Spread the mushroom sauce evenly on half of the hearts. Place the veal cutlets (*) on top.

Sprinkle with tarragon. Brush the edge of the paper with egg white. Cover with a second paper and close the edges well.

Meanwhile, cook the cutlets in the oven heated to 200 °C on the lowest rack for about twelve minutes. Arrange and cut in front of the guests.

Serve with green noodles.

(*) 1 or 2 cutlets per package, according to size.

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