For the sauce, fry the sliced button mushrooms in the butter until all the water is evaporated and the mushrooms are nicely coloured. Add the Madeira wine, flame off the alcohol and reduce to a syrup texture. Add the veal fond and reduce by two thirds. Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve, season the sauce with salt and balance the acidity with some reduced wine.
For the ketchup, blitz the mushrooms in a food processor. Mix with the salt and leave to macerate overnight. Weigh out the vinegar, herbs, spices and shallots. Squeeze out all the juice from the mushrooms and bring to the boil. Add the vinegar mix and reduce to 250 ml. Thicken the ketchup with the cornflour and keep refrigerated.
Slice the mushrooms in 5 mm thick slices and warm through in the mushroom ketchup.
Mushroom cream sauce
200 ml Debic Culinaire Original
1000 ml brown veal fond
20 g Debic Traditional butter
200 g button mushrooms
150 ml Madeira wine
10 ml reduced wine
2 g thyme
2 g salt
1 g black pepper
100 ml red wine vinegar
100 ml Manzanilla sherry
500 g button mushrooms
2 g thyme
1 g mace
30 g shallots
20 g salt
2 g cornflour
Pour the cream sauce into the centre of the plate.
Drizzle some mushroom ketchup as a spiral on top of the sauce.
Make a drawing with the end of a spoon by moving the spoon from the outside to the centre symmetrically.
Arrange small parsley leaves and the mushrooms around the sauce.
Arrange the breaded veal cutlet in the middle on top of some mashed potatoes.