Taste the difference. Not just fast recipes, Foodwizard fast recipes Escalopes With Prunes and Armagnac 20 minutes Ingredients 20 pitted prunes 300 ml chicken stock 30 g butter 4 veal escalopes 125 ml Armagnac 200 ml crème fraîche salt to taste gratin Dauphinois to serve or potato purée or rice Gratin Dauphinois  Method 1) bring to the boil the stock and prunes, cover and simmer for 5 minutes 2) remove and reserve 8 of the prunes 3) uncover the pan and cook until the stock and prune mixture as reduced by half 4) process in a blender, this mixture to purée 5) heat the butter in frying pan, add the veal and cook for about 2 minutes on each side, remove from the pan and keep warm 6) add the Armagnac to the pan and ignite carefully, add the prune purée and crème fraîche, stir over moderate heat until the sauce is smooth, season to taste To serve, spoon some prune sauce on each plate and arrange an escalopes on top, garnish with the reserved prunes. Read also: Starters and Soups   French Recipes  Italian and Greek Recipes Spices & Hot and Spicy RecipesCheese and Eggs