Veal with mushrooms

Ingredients:

1 kg of calf nuts
800 g chanterelles
100 g of butter
2 shallots
1 bunch of parsley
salt and pepper
1 pinch of grated nutmeg
200g cream
1 tbs cornstarch

Way to follow:

Melt half the butter in a large casserole dish and put chopped shallots with a little parsley, fry.
Put the nuts calf, tied, have it brown. Cook first quarter of an hour, covered.
Add the mushrooms, season. Cook forty-five minutes.
Add the veal on a large heated platter surrounded by mushrooms.
In a bowl, mix the cream, lemon juice, cornstarch and pour into the pan and heat until boiling. Serve in a gravy boat, along the calf.