Valée D’Auge from Louisiana Technical College

Valée D'Auge
(Veal Cutlet with a demiglaze cream & mushroom sauce.)
Wednesday, October 27, 2004


2 5 oz veal cutlets
4 oz all-purpose flour
4 pinches salt
1 pinch ground black pepper
2 oz. butter
4 oz. large button mushrooms
1 teaspoon cracked black pepper
2 oz. Calvados brandy -– for deglazing & caramelization
3 oz. veal demiglaze (concentrated veal sauce)
2 oz heavy whipping cream


  • Masticate the Veal Cutlets with a masticator “tenderizing hammer”.
  • Salt & pepper the veal cutlets.
  • Gently press the veal cutlets into the flour & dust off the excess.
  • Melt butter in a sauté’ pan until lightly brown, and then reduce fire to low.
  • Add cutlets to the butter & sear on each side, don’t overcook.
  • Remove the cutlets & plate up on a warm plate.
  • Add mushrooms and cracked black pepper, then deglaze the pan with the Calvados brandy.
  • Add the Veal demiglaze & stir, then add the heavy cream & stir until blended.
  • Serve on top or next to your veal cutlets with some attractive sides of your choice. 

Regional note: The name (Valée D' Auge) refers to a region of Normandy France where the local people use cream, butter & calvados brandy as often as we use crawfish & roux. These two additional dishes were featured on the noon news. Orange Crème Brulee & Tuscany Pie