Saltimbocca Barone Scarpia
| Yield: | 4 Servings |
| Categories: | Meat |
| 4 | tb | Clarified butter |
| 1 | lb | Veal; cut into 16 1-oz. medallions; thin |
| 1/2 | c | Flour to dredge veal |
| 1 | pn | (small) sage |
| 3 | oz | Marsala wine |
| 2 | oz | Prosciutto; sliced paper thin |
| 2 | oz | Mozzarella; sliced very thin |
| 5 | oz | Mushrooms; thinly sliced |
| Salt and white pepper | ||
| 1 1/2 | tb | Chopped parsely |
| BROWN SAUCE: | ||
| 6 | tb | Butter |
| 8 | tb | Flour |
| 1 | qt | College inn beef stock |
| 1 | Bay leaf | |
| 1 | pn | Thyme |
| 6 | tb | Tomato puree |
| Salt and white pepper |
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