Unicorn (Unicorn@Indenial.com)
Thu, 07 Jan 1999 10:24:55 -0500
Thanks to reader Kimberly M. Welch for today's food funny:
Question: How are families like fudge?
Answer: They're mostly sweet with a few nuts added.
Veal Marsala (Scaloppine al Marsala)
1+1/2 lbs (750 g) veal scallops, pounded to 1/4 in. (5 mm) thickness
Salt
Freshly ground black pepper
Flour
2 Tbs (30 ml) butter
3 Tbs (45 ml) olive oil
1/2 cup (125 ml) dry Marsala wine*
1/2 cup (125 ml) canned or fresh beef or chicken stock
2 Tbs (30 ml) soft butter
Season the veal scallops with salt and pepper and dust with flour,
shaking off the excess. In a large, heavy skillet melt 2 Tbs butter
with the 3 Tbs olive oil over moderate heat. When the foam subsides
add the scallops 3 or 4 at a time, and brown them 2 to 3 minutes per
side. Transfer to a plate. Pour off and discard most of the fat from
the skillet and add the Marsala and the 1/4 cup of the stock. Boil
over high heat for 1 or 2 minutes, scraping the bottom and sides of
the pan to dissolve the "brown bits". Return the veal to the skillet,
cover, reduce the heat to low, and simmer for 10 to 15 minutes. Baste
the veal occasionally with the pan juices, or simply turn the veal
over 2 or 3 times. To serve, transfer the veal to a heated platter or
individual serving plates. Add 1/4 cup of stock and boil briskly,
scraping the bottom and sides of the pan. When the sauce has reduced
to a thick, syrupy glaze, remove from the heat and adjust the
seasoning with salt and pepper. Stir in the 2 Tbs softened butter and
pour the sauce over the scallops. Serves 4.
*Please do not spoil this dish by using the so-called "Cooking wine"
found on supermarket shelves. This is nothing but inferior wine with
loads of salt added. If you are unable to locate a bottle of real
Marsala, then substitute a good quality, dry Sherry.
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