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Plating escalopes, salt and pepper and coat on one side
with mustard. Fra in oil on both sides until brown and remove from pan.
Roast onion in the frying residue and´douse with
the soup. Meat, peppercorns, bay leaf and the garlic. Simmer until
escalopes are tender and remove.
Mix well flour with sour cream and thicken the sauce with it. Refine
with white wine.
Warm up escalopes in the sauce. |
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