See Also: Escalopes of Veal Italienne(recipes)
Veal escalopes with Parma ham, sage and mozzarella(recipes)
Pork escalopes with eggs and anchovies(recipes)
Munchie mustard chicken escalopes(recipes)
Escalopes of salmon with a sorrel sauce(recipes)
Pork escalopes with lemon butter sauce(recipes)
veal(dictionary)
veal(dictionary)
veal(encyclopedia)
Veal Scallopini(recipes)

Escalopes of Veal Italienne (recipes)


Serves 4



Veal:

4 escalope of veal, or veal scaloppine, ¼ lb. per person

1½ oz. butter

1 small onion, chopped fine

4 oz. Marsala or sherry

1 tbsp. flour

8 oz. stock

1 tsp. tomato paste

1 bay leaf

salt and pepper



Garnish:

½ oz. butter

½ lb. tomatoes (skinned, seeds removed and sliced) or use a can of stewed tomatoes

1 clove garlic (crushed with ¼ tsp. salt)

1½ lb. spinach

5 tbsp. whipping cream

4 slices gruyere cheese



Brown escalope quickly on both sides in the butter, add the onion, cook 1-2 minutes and pour in the Marsala and flambé. Remove veal to a warm plate. Boil the gravy to reduce slightly, and then add the flour, stock, tomato paste, bay leaf, and seasonings. Bring to a boil, put in the veal and simmer for about 10 minutes.



Prepare the garnish: melt the butter, add the tomatoes and garlic and cook for 2-3 minutes. Cook the spinach in boiling salted water. Drain well and put in a pan with the cream. Reheat and place down the center of a long serving dish. Put the escalope, drained from the sauce, on top and cover with the tomatoes; arrange the sliced cheese on top and brown under the grill.



Optional: boil the sauce and strain, serve separately