Veal Escallops With Wild Mushrooms And Wild Peppergrass

Ingredients

2 ounces olive oil
1 1/2 pounds veal scallops
2 tablespoons sweet butter
8 ounces wild, fresh or cultivated mushrooms
4 tablespoons wild peppergrass leaves and pods, Pommery style or 2 tablespoons grain mustard
2 tablespoons wood ash, fresh, (optional)
1 ounce white wine
8 ounces rich veal stock, or salt-free broth

Directions

Heat the olive oil and saute veal until brown on both sides.
Remove veal to a serving platter and keep warm.
Pour out any oil left in the pan, add butter and when it begins to foam, add mushrooms, peppergrass and pods, ash, white wine and veal stock.
Bring to a boil and pour over veal and serve immediately.