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Consiglio's Veal Florentine Recipe

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This recipe for Consiglio's Veal Florentine, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Mulligan
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
16 small slices veal
flour
3 eggs well beaten
1 cup oil
2 pkgs. fresh spinach
1/4 lb. and 1 tbsp. butter
1 tbsp. flour
1 pkg. fresh mushrooms,sliced
1 cup Chablis wine
2 lemons,16 wedges
1/4 cup finely chopped parsley

Directions:
Directions:
Dip veal slices in flour , then in beaten egg. Saute in oil until golden brown. Remove from pan and keep hot. Meanwhile cook and drain spinach. Saute mushrooms in butter, add wine, thicken sauce with a buerre manie made by mashing 1 tbsp. butter with 1 tbsp. flour. To serve, mound cooked spinach on a large platter, top with veal, alternating with lemon wedges. Pour sauce over, then sprinkle with parsley; serve immediately. Use recipe also for boneless chicken breasts.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A house speciality from Consiglio's Restaurant on Wooster Street in New Haven, CT. Thanks to chef Benedetto for sharing this recipe.

 

 

 

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