Food
Veal Marengo
By Yankee Magazine|Sep 23 2008|
A fine veal casserole to serve with steamed rice and a green vegetable or with spinach egg noodles. –Greenville Inn, Greenville, Maine
Yield
Serves 4.
Ingredients
2 pounds cubed leg of veal
4 tablespoons clarified butter
2 cloves garlic, chopped
1 cup dry white wine
2 cups chicken broth
1 teaspoon tomato paste
3 sprigs parsley
2 tablespoons flour dissolved in 1/2 cup water
1 pound mushrooms
1/2 cup black olives
Instructions
Dry veal and brown in butter. Remove from pan and place in a casserole, Add garlic to saut
