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Print this Recipe    Veal Marsala

Serves 4

1-1/2 lbs. veal scallops, each piece should be at least 3" x 3"
1/2 c. flour
salt
pepper
2 T butter
2 T canola oil
3 shallots, minced very fine
1 1/2 cups sliced mushrooms (8 oz.)
1/2 cup beef bouillion
1/2 cup marsala wine

Pound veal scallops lightly with a mallet if they are too thick.
Dredge each in a mixture of flour, salt and pepper.

Over medium low heat melt butter and oil together. Add veal and
turn up heat slightly. Saute, turning frequently until veal is
browned on all sides. Remove veal to a separate plate.

Pour off all but 2 T of the pan drippings. Add finely minced
shallots and saute until translucent. Add sliced mushrooms and
scrape bottom of pan to bring up any juices.

Put in veal scallops, wine and beef bouillion. Bring mixture to
a boil, then turn heat down very low, cover and let simmer for
approximately 12 minutes. Sauce should thicken itself; if too
thick stir in a bit of water.

Turn off heat and allow dish to sit for 5 minutes before serving.

Accompaniments: Small steamed new potatoes and peas, french bread
and butter, and a chicory-and-romaine salad with a piquant dressing.

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