Thin veal slices 1 tbs. butter 1 c. stock peel of 1/2 lemon, grated pinch of mace 3 tbs. wine beurre mani� (nut of butter rolled in flour) 6 pickled oysters or 6 pickled mushrooms 1 egg yolk 1 tbs. cream salt to taste pinch of nutmeg
Pound veal slices well. Melt butter in skillet, brown veal slices. Add stock, lemon peel, mace, wine; simmer gently for 20 minutes.Thicken with beurre mani�; add oysters or mushrooms. Beat egg yolk with cream, salt, nutmeg. Stir in, heat up, but do not reboil.
Serves 2.