For 4 people
For 4 people
Start by washing and finely chopping the shallot, herbs and onion.
Press the garlic and brown it with the onion and shallot in a saucepan containing olive oil heated over high heat.
Brown the crepinettes on each side for about 2 to 3 minutes.
Add the wine, veal stock, cream, thyme, and mustard. Cover and simmer over medium heat for about 5 minutes, until the crepinettes are tender.
Sprinkle with parsley and serve hot.
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