Piccata in green sauce

INGREDIENTS for 4 PEOPLE 18 small and thin Escalopes of veal, a sprig of tarragon, a bunch of watercress, 150 g of spinach, 2 tablespoons olive oil, 60 g butter, 2 egg yolks, 200 g of cream, 2 dl of dry white wine, 100 g grated emmental cheese, a lemon, salt, pepper.

Carefully wash the tarragon, watercress and spinach, then drain them and dry them carefully.

Chop all coarsely.

Golden In a non-stick pan over high heat for a few minutes and the scallops.

In a saucepan melt the butter soft focus and add the chopped vegetables.

Sprayed with white wine, salt and pepper.

Continue cooking 5 minutes add half of the grated cheese.

Then remove from heat.

In a bowl beat the egg yolks with the cream and lemon juice; pour in casserole with vegetables, stir and then puree.

Lightly grease a baking dish, pour the Green Sauce, place the scallops and sprinkle with remaining grated cheese.

Bake for about 20 minutes.

When cooked, remove from oven, let stand 2 minutes, then serve.