Scaloppine Boscaiola
| Yield: | 4 Servings |
| Categories: | Meat |
| 12 | Medallions of veal; pounded (about 12 = one pound) | |
| 3 | tb | Butter |
| 4 | sl | Prosciutto; finely chopped |
| 8 | md | Size french mushrooms; thinly sliced |
| 1/4 | c | Dried mushrooms; soaked in water; drained and sliced |
| 4 | tb | Marsala wine |
| 1 | Black truffle; finely chopped | |
| 1 | tb | Chopped parsley |
| 1 | c | Brown sugar |
| 6 | tb | Butter |
| 8 | tb | Flour |
| 1 | qt | College Inn beef stock |
| 1 | Bay leaf | |
| 1 | pn | Thyme |
| 6 | tb | Tomato puree |
| Salt and pepper |
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