Recipe - Scaloppine Di Vitello

One fourth pound Clarified butter
One fourth cup Flour
12 sl Veal; thin, 2inches
Salt & pepper
2 Shallots; finely chopped
One half cup Madeira
1 cup Sauce Espagnole (see index)
One fourth cup Whipping cream
3 Truffles; chopped

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.