Sufra Dayma: Emincé de Veau with Mushrooms in White Sauce By Moushira Abdel-Malek Ingredients: 1 kg lean veal (cut into finger sized strips) 1 cup canned button mushrooms (sliced & drained) 2 tbsp flour 1 tbsp lemon juice 1 cup cream 1 bouillon cube 2 tbsp corn oil + 50 gms butter Salt + pepper + allspice Method: Heat oil and butter in a large cooking pan. Season veal with seasoning. Stir fry swiftly, over high heat, veal strips in 3 or 4 batches only to change in colour. Remove with a slotted spatula and leave aside. Add flour to pan and stir to dissolve in pan juices. Add lemon juice, bouillon and some water. Stir to combine, dissolving the flour whilst stirring until an emulsion is formed. Add the cream and stir over medium heat bringing to the boil. Add veal strips and stir gently. Add mushrooms. Cover and leave to cook over low heat for 30-40 minutes, stirring occasionally. Serve with rice or buttered spaghetti.
