Scaloppine di vitello

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, .

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