Preparation for 4 persons :
1/ Finely chop the shallots and the aniseed. Mix with the minced veal, salt and pepper. Add the eggs, mix together. With the palm of your hand roll up regular sized meatballs.
2/ In a warm pan, heat up the balls in butter until they are slightly colored. Add the previously washed Paris mushrooms cut in half, then incorporate the fresh cream. Cook for 8 to 10 min on a low flame.
3/ When serving, add a few slivers or raw mushrooms, twigs of aniseed and cover with veal juice.
©J.C Amiel / O.Souksis Savanh
