INGREDIENTS

INSTRUCTIONS

1. Place saute pan over high heat and add 2 tbs. of clarifed butter. Dredge
medallions in flour and add to pan when the butter reaches the smoking
point. Saute for 30 seconds on each side. Add sage and wine and remove from
heat.
2. Keeping veal in pan, shingle the medallions over each other to create 2
separate portions. Place prosciutto and mozzarella slices over each portion
to cover. Place in a 350 F oven for 3 min. until cheese melts, Remove.
3. Saute mushrooms in 2 tbs. clarified butter for 3 min. Add mushrooms to
veal, return to heat and add Brown Sauce, swirling pan to heat. Adjust
seasonings.
4. Remove with spatula to serving plates and ladle sauce over veal. Garnish
with parsley. Directions for Brown Sauce:
1. Melt butter in pan and stir flour. Cook 8 to 10 minutes,constantly
stirring until brown.
2. In another pan, warm broth & add half of the browned butter, or roux,
whisking constantly. Add second half, still whisking. Add bay leaf, thyme,
and tomato puree. Add salt and pepper to taste. Bring mixture to boil and
reduce to simmer, skimming occasionally. Cook for 2-1/2 to 3 hours until
the mixture coats the back of the spoon. Strain through a fine sieve.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DIABRUZZO, VQPRD
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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