- Dust the veal with flour and fry it hot with the chopped onions.
- Season with salt and pepper and douse with the eau-de-vie.
- Remove the meat from the pan, fry the apple pieces and mushrooms and douse with the wine.
- Reduce by half, add the gravy with cream and bring to the boil briefly, add the meat and walnuts.
Serve with a rösti or pasta.