Title: Scaloppine Di Vitello
Categories: Meat
Yield: 4 Servings

1/4	lb	Clarified butter
1/4	c	Flour
12	sl	Veal; thin, 2-inches
		Salt & pepper
2		Shallots; finely chopped
1/2	c	Madeira
1	c	Sauce Espagnole (see index)
1/4	c	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 . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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