Name: Veal Scaloppini Bolognese
Ingredients: 1 1/2 lb Veal; thinly sliced for scaloppini; 6 tb Unsalted butter; (but I've used salted butter & it's just fine!); 1/2 c Marsala wine; (but any dry white wine is really fine...); 1 c Chicken broth; 1/2 c Grated Parmesan cheese; Flour; Salt & Pepper

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1 1/2	lb	Veal; thinly sliced for scaloppini
6	tb	Unsalted butter; (but I've used salted butter & it's just fine!)
1/2	c	Marsala wine; (but any dry white wine is really fine…)
1	c	Chicken broth
1/2	c	Grated Parmesan cheese
		Flour
		Salt & Pepper

INSTRUCTIONS

Virginia Seasonings, Junior League of Richmond, Inc.
Dip veal into flour & shake off excess. Over medium heat, melt 2
tablespoons butter in skillet. Saute veal quickly, adding butter for each
new skilletful. Keep veal warm on a heat-proof serving platter.
Discard skillet butter, add wine, & stir with wooden spoon to scape sides.
Add chicken broth and simmer until sauce is reduced to about half.
Season meat lightly with salt & pepper. Cover each veal slice with Parmesan
cheese & dot with butter. Broil until cheese is melted; pour sauce over
veal, & serve.
Preparation: 30 minutes max
Serves 6
Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@erols.com>
on Jan 22, 1998

A Message from our Provider:

“God makes it, we mess it”