1.Par-boil the potatoes in a pan of boiling salted water for 10 minutes, then drain and cut in half lengthways. Melt the butter in a large non-stick frying pan, add the potatoes and garlic, season with salt and pepper and fry over high heat for 10 minutes, shaking the pan occasionally, until browned.
Meanwhile, for the pastry fleurons, preheat the oven to 200C/400F/gas mark 6.
Line a baking sheet with baking parchment. Lay out the pastry sheet on a work surface and cut out 20 crescent moon shapes. Transfer to the prepared baking sheet and brush with beaten egg yolk, then bake for 8 – 10 minutes until golden brown. (This will make more fleurons than you need here, but the rest can be frozen and used to garnish other meat dishes.)
For the veal, melt the butter in another large non-stick frying pan and pan fry the escalopes over high heat for 2 minutes on each side. Season with salt and pepper, then remove from the pan and leave to rest on a warm plate.
Add the shallots to the same pan and cook over the medium heat for 3 – 4 minutes until softened. Pour in the brandy, gently shaking the pan to flame the brandy, then add the cream and simmer until reduced by half. Stir in the mustard, season with salt and pepper and sprinkle in the parsley. Pop the veal back in the pan and gently warm through.
Place the veal on plates, with the fleurons alongside and serve the potatoes in a big bowl on the table.