| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Meat |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Clarified butter |
| 1/4 |
c |
Flour |
| 12 |
sl |
Veal; thin, 2-inches |
|
|
Salt & pepper |
| 2 |
|
Shallots; finely chopped |
| 1/2 |
c |
Madeira |
| 1 |
c |
Sauce Espagnole (see index) |
| 1/4 |
c |
Whipping cream |
| 3 |
|
Truffles; chopped |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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