Recipe - Ted Columbos Veal Scalloppine

4 Veal filets
Flour
Salt
Pepper
Olive oil
One fourth cup Butter
One fourth pound Fresh mushrooms; cut or sliced up
Dry red wine
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Tarragon
One fourth teaspoon Oregano

Pound the filets with a mallet until very thin. Dust with flour which has
been seasoned with salt and pepper. In a 10 inch skillet, saut‚ veal in
olive oil for 3 minutes per side. Remove from pan. Add butter, mushrooms
and enough red wine to bathe the mushrooms. Cook over medium heat, scraping
the residue from the bottom of the pan until the mushrooms are cooked but
still firm. Add salt, pepper, tarragon and oregano. Replace veal, heaping
wine and mushrooms on top. Cook, stirring occasionally until sauce
thickens. Yield: 4 servings.

TED GLUSMAN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.