Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Clarified butter |
| ¼ cup | Flour |
| 12 slices | Veal; thin, 2-inches |
| Salt & pepper | |
| 2 | Shallots; finely chopped |
| ½ cup | Madeira |
| 1 cup | Sauce Espagnole (see index) |
| ¼ cup | Whipping cream |
| 3 | Truffles; chopped |
1. In a large skillet, heat the clarified butter. When warm, flour the veal & place in skillet to brown. Add salt & pepper to taste & arrange the slices on a serving platter; keep warm.
2. Using the same butter, add the shallots & saute until golden brown.
Flame w/ the Madeira. Add the Sauce Espagnole & whipping cream & mix well.
Strain & pour over the veal slices. Sprinkle w/ chopped truffles & serve immediately.
LA SCALA
BEVERLY HILLS; WINE: NOZZOLE
CHIANTI CLASSICO RISERVA, 1974
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .