VEAU MARSELLA, POL MARTIN

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Categories     Sauce

Yield 4 people

Number Of Ingredients 6

Escalopes de veau
3 cu beurre
125ml tasse vin
1/2 tasse bouillon poulet
Persil
1 cu thé Fécule mais + 1 cu table d'eau

Steps:

  • Cuirre beurre + escalopes Réserver Ajouter vin, réduire Ajouter bouillon Amener ébuition Ajouter persil + noix de beurre Ajouter eau et la fécule Ajouter le veau Servir

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