Veal with "Ghiotto" sauce

Ingredients:
One piece of veal of 500g, “Ghiotto” tuna fish with mushrooms 2 tins of 160g, “Porcini” mushrooms on olive oil 1 jar of 190g, salt.

Boil the veal. Make it cold and cut it into very thin slices. A part beat up “Ghiotto” tuna fish with mushrooms until you obtain a cream that you spread on the slices of meat that you have arranged in the plate before.
Decorate with the “Porcini” mushrooms on olive oil.