Peel the shallot and dice it. Clean the mushrooms with a damp cloth. Fry the diced shallots in half the butter, add the mushrooms and pour in the broth.
Trim the veal, salt, pepper. Put it in the hot broth and roast it over low heat for about 1/4 hour. Then, remove the veal and mushrooms from the broth, keep them warm.
Reduce the broth by half, over a high heat, add the fresh cream and in a mixer, beat the rest of the butter into the sauce.
Wash the chives, reserve a few sprigs and finely chop the rest. Salt and pepper the sauce, add lemon juice and chives.
Slice the veal and fan it out in the center of the plate. arrange the mushrooms, coat with sauce. Garnish with a few sprigs of chives and nasturtium petals.
Green pasta and new carrots are the perfect accompaniment to this dish.
Source:The new kitchen according to the seasons
