Recipe: Veal Medallions with Creamed Chanterelles

1 In a heavy skillet, put your butter, when it is browned place your 8 medallions salt and pepper and sear them for 1 minute 30 on each side then turn off the heat and cover for 10 minutes (resting).

2 Meanwhile in a saucepan pour 40g of cream salt pepper add the nutmeg then at boiling add the spinach and mallow and let them melt covered then stop and cover.

3 There your medallions are cooked, place them on a small plate.

4 In the skillet you should find the juice from your medallions so add the minced shallot and the remaining 40 g of cream cook for 3 minutes then add your chanterelles salt and pepper and cook covered for 5 minutes then turn off and cover.

5 5 Minutes before eating place your medallions on the chanterelles and bring to a boil, also heat your spinach.
Plating: 2 medallions per plate topped with your mushrooms and your creamed spinach in the center