Gloria was craving this after seeing it on the food network. We added the shallots and mushrooms and it was great!
Ingredients
Veal scallops (12 each weighing 3 oz each), pounded to tenderize
Salt & pepper (to taste)
Flour (as needed for dredging)
Clarified butter, 2 oz. (see below for process)
Olive Oil
6 oz.
Shallot
1 chopped
Mushrooms sliced
Dry
Marsala wine, 4 oz.
Brown veal stock, 4 oz.
Table cream, (to taste, about 1/8 to 1/4 cup)
whole butter, 1 1/2 oz.
Season the veal with salt and pepper, dredge in flour, and saute in a mixture of the clarified butter and oil, a few at a time, until all are cooked. Remove the veal along with the tasty bits left in the pan after each batch.
Brown the shallot and mushrooms and remove.
Deglaze the pan with marsala. Add the stock and reduce until it begins to thicken. Add cream to taste.
Return the veal, tasty bits, shallots and mushrooms to the sauce just to reheat. Remove and serve on plates or a serving platter.
Reduce the sauce until it thickens and becomes syrupy; adjust the seasonings and spoon the sauce over the veal.
Clarified butter
Clarified butter is UNSALTED butter that has had the water and milk solids removed by a process called clarification. This is the type of butter used for movie popcorn.
1. Slowly warm the butter in a saucepan over low heat without boiling or agitation. As the butter melts, the milk solids rise to the top as a foam and the water sinks to the bottom.
2. When the butter is completely melted, skim the milk solids form the top.
3. When all the milk solids have been removed, ladle the butterfat into a container, being careful to leave the water in the bottom of the pan.
4. The clarified butter is now ready to use. One pound of whole butter will yield approximately 12 oz. of clarified butter (75% yield). Clarified butter keeps for extended periods in either the freezer or refrigerator. This intense butter flavor is often enjoyed in movie theatres on popcorn.
Enjoy!
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