| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
cn |
(8-oz) button mushrooms |
| 6 |
tb |
Chicken stock |
| 2 |
ts |
Lemon juice |
|
|
Salt to taste |
| 8 |
|
Thin small veal escalopes |
|
|
Seasoned flour |
| 2 |
oz |
Butter |
| 4 |
tb |
Marlasa wine |
|
|
Chopped parsley |
INSTRUCTIONS
Heat oil in saucepan; add mushrooms & shake over moderate heat for 1
minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave
over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with
seasoned flour. Melt butter in large frying pan & fry veal (in single
layers) until golden, about 5 minutes on each side. Stir in Marsala, cook
for another minute, then set veal aside. Add remaining stock to frying pan,
stir & let bubble until sauce is syrupy; pour over veal. Garnish with
cooked mushrooms & chopped parsley.
MRS D.A. (YVONNE) GREENE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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