3 tbsp butter or margarine
4 or 8 veal escalopes, depending on size
2 shallots, finely chopped
225 g mushrooms, sliced or left whole if
small
30 ml flour
140 ml stock
30 ml chopped fresh thyme, or tarragon and
parsley mixed
30 ml sherry
180 ml milk
salt and pepper
15 ml lemon juice |