View source for Escalopes de veau à la soubise

==Preperation==
Start by making the soubise by stewing the shallots almost done in a saucepan with the melted butter. Add salt and pepper and add a snuff of sugar. Be very careful you don't burn the sugar of the purée will tase awfully bitter. Add vinegar, stew a little and add the cream. Close the pan and stew until the onions are completely done. Strain the sauce (or use a barmixer) and keep warm. 

In the meantime, rub the meat with salt, pepper and rosemary and put a fluffy coating of flower on them. Heat the butter in a fryingpan and fry the meat golden brown on both side. Turn the fire down and stew them for a while with the lid on the pan. Put them in a tray, cover with aluminum foil and keep them warm. 

Loosen the fried bits and butter with the Vermouth and white wine and let it cook a little. Mix the cream with the sour cream and mix it with the contents of the frying pan. Cook until a ointy sauce, add the chopped olives and taste. Finalize the sauce with salt and peper. 

Pour the sauce on the meat and serve the soubise on the side. Serve with boiled small potatoes or from the oven.