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1 lb best quality veal scallopini
1 lb white mushrooms
2 tb chopped shallots
flour for dredging
1/2 cup Sauce Demi-Glace
1/4 cup Marsala wine
1 lump sweet butter
Flour the veal and saute in clarified butter, adding the mushrooms and shallots when turning the meat. Remove the meat from the pan, degrease, and add the Demi-Glace. Reduce briefly and fluff in the butter. Replace the scallopinis and add the wine, swirling the pan around and around to mix thoroughly. This sauce should be on the thin side.
1 lb white mushrooms
2 tb chopped shallots
flour for dredging
1/2 cup Sauce Demi-Glace
1/4 cup Marsala wine
1 lump sweet butter
Flour the veal and saute in clarified butter, adding the mushrooms and shallots when turning the meat. Remove the meat from the pan, degrease, and add the Demi-Glace. Reduce briefly and fluff in the butter. Replace the scallopinis and add the wine, swirling the pan around and around to mix thoroughly. This sauce should be on the thin side.
