VEAL ESCALOPE WITH TOMATO CREAM SAUCE AND ALMONDS

Assemble these supplies:

• 1 teaspoon flour
• Salt
• freshly ground black pepper
• 1 x 100 g (4 oz) veal escalope
• 15 g( 1/2 oz) butter
• 1 shallot, peeled and chopped
• 50 ml (2 fl oz) dry white wine
• 2 tablespoons single cream
• 1 tomato, peeled, seeded and cut into strips
• 1 teaspoon flaked almonds

To garnish:

• tomato wedges
• sprig of parsley

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Combine flour, salt and pepper and coat the veal with it.
2. Fry the shallot in 'melted butter for 2 minutes. Add the veal to the pan and cook for 2-3 minutes each side.
3. Add the wine to the pan and boil until reduced to about 1 tablespoonful.
4. Add cream, tomato and almonds and heat gently.
5. Put the veal on to a plate and pour the sauce over. Garnish and serve at once with a salad.