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Veal Scallopini Gille Recipe

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This recipe for Veal Scallopini Gille, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dining In--New Orleans
Added: Monday, March 2, 2009


2 tbsp chopped shallots
1/4 c Marsala wine
1 pinch thyme
1 pinch basil
2 bay leaves
2 c brown sauce
2 diced tomatoes
1/2 lb mushrooms, sliced
salt and pepper to taste
6 veal medallions
1/4 c 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 with salt and pepper.
2. While the sauce is reducing, dip the veal in flour and saute in the 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.

Personal Notes:
Personal Notes:
From Arnaud's in New Orleans




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