小牛肉欧芹派

在一个大煎锅中加热四分之一杯油。在小牛肉上撒盐和胡椒粉，轻轻撒上面粉。分批处理，把肉煎成褐色，必要时再加点油。(如果平底锅变得过度焦黄，用一些高汤去釉，用木勺刮;储备。再加些油，继续把小牛肉煎成褐色。)当所有的小牛肉都变成褐色时，把锅里多余的油沥干。加入葡萄酒，去掉锅底上的釉，刮掉锅底上的褐色碎屑。煮至浓稠。加入高汤，小火煮5分钟。 Strain the liquid and return it to the pan. Add the cream and bring it to a low slow boil. Reduce the heat and simmer for 15 minutes. Reserve. Melt the butter in a skillet and lightly sauté the chanterelles over moderate heat just until they give off their juices. Drain and reserve the mushrooms; add the juices to the cream. Boil the potatoes in a pot of lightly salted water. Mash the potatoes using 1/3 cup of the scalded milk. Stir in the butter and season to taste with salt and pepper. To assemble: Preheat the oven to 350°. Toss the veal with the chanterelles and place in the casserole. Add the parsley to the cream sauce and pour over the meat mixture. Fill a pastry bag with the potatoes and decoratively pipe the mixture over the meat. Bake for 50 to 60 minutes, until tender and just cooked through.