Veal Marsala

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick in Cape Town:

A lady went into the grocery and asked for fifty gallons of milk. The
clerk, amazed, asked her what she was going to do with that much milk.
"I have a skin problem and the doctor prescribed a milk bath."

The clerk asked, "Pasteurized?"

She replied, "No, just up to my chin."

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             TODAY'S RECIPE
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Veal Marsala is not only a classic Italian dish, it is also, honest to
goodness, one of my top-five, all-time favorites. With a small
investment in veal scallops and a good bottle of Marsala wine you can
make this dish at home as well as any restaurant.

Veal Marsala (Scaloppine al Marsala)

1 1/2 lbs (750 g) veal scallops, pounded to 1/4 in (5 mm) thickness
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) butter
3 Tbs (45 ml) olive oil
1/2 cup (125 ml) dry Marsala wine*
1/2 cup (125 ml) 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 half 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 the remaining 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 in a supermarket or liquor store, then substitute a good quality dry Sherry.
Received on Thu Sep 4 12:24:00 2008