An entree for holidays or special occasions. Make sure the veal is in thin escallops and use fresh, not dried, parsley. –The Inn on Lake Waramaug, New Preston, Connecticut
Yield:
Serves 6Ingredients
Salt and pepper to taste
Flour
6 veal escallops (4 ounces each)
5 ounces clarified butter
1 small shallot, finely chopped
1/2 pound fresh mushrooms, sliced
1/4 pint white wine
1 teaspoon, tomato puree
1/4 pint brown sauce
1/2 ounce butter
Chopped fresh parsley
Instructions
Season and flour the veal and saut
