Recipe - Scaloppine Boscaiola

12 Medallions of veal; pounded
(about 12 = one pound)
3 tablespoon Butter
4 sl Prosciutto; finely chopped
8 md Size french mushrooms;
thinly cut or sliced up
One fourth cup Dried mushrooms; soaked
in water; drained and
cut or sliced up
4 tablespoon Marsala wine
1 Black truffle; finely
chopped
1 tablespoon Chopped parsley
1 cup Brown sugar
6 tablespoon Butter
8 tablespoon Flour
1 qt College Inn beef stock
1 Bay leaf
1 pn Thyme
6 tablespoon Tomato puree
Salt and pepper

1. Sear medallions in 1 tbs. butter for one minute on each side. Set aside.

2. Melt remaining butter in pan. Add prosciutto and both kinds of
mushrooms. Saute 7 minutes. Add veal and Marsala and saute 5 minutes,
turning once. Add salt and pepper to taste. Add Brown Sauce, truffle, and
extra butter if needed to thicken sauce. Bring to a simmer.

3. To serve, remove veal to serving dish, pour on sauce, and garnish with
parsley. Directions for Brown Sauce:

1. Melt butter in pan and stir in flour. Cook 8 to 10 minutes, stirring
constantly until brown.

2. In another pan, warm broth and half the browned butter, 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 21/2
to 3 hours, or until mixture coats the back of a spoon.

3. Strain through a fine sieve.

LELLO

EAST 54TH STREET, MANHATTAN

CARMIGNANO TENUTA DI CAPEZZANO

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.