| Veal Scaloppine Gille ~ 2 tablespoons chopped shallots 1/4 cup Marsala wine 1 pinch thyme 1 pinch basil 2 bay leaves 2 cups brown sauce (brown gravy) Cornstarch 2 diced tomatoes 1/2 pound mushrooms, sliced Salt, pepper to taste 6 five-ounce veal medallions Flour 1/2 cup butter 1/4 bunch green onions, chopped 1. Reduce the shallots and Marsala wine to half quantity. Add the thyme, basil, and bay leaves, and cook 10 minutes then add the brown sauce. Reduce to half quantity. Add a little cornstarch (not too much) to make it thick. Add the diced tomatoes and mushrooms. Season to taste. 2. While the sauce is reducing, dip the veal in flour and sauté in butter for 2 minutes on each side. Place on a dinner plate, cover with the sauce, and decorate with chopped green onions in the center. |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Translate this page |
