1. Chop the shallots finely and cook them gently in 1 tbsp. butter until soft and translucent.
2. Wash and thinly slice the mushrooms; add to the shallots and continue cooking over low heat.
3. Cut the veal into thin strips and brown in the remaining butter. Keep warm.
4. Add the cognac and cream to the mushrooms.
5. Season with salt and pepper and cook gently until the sauce is smooth and slightly thickened.
6. To serve, spoon the sauce over the veal and accompany with steamed broccoli.

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Collaboration: CIV