VEAL SCALLOPINI


Timing of menu: Veal, Recipe I, 15 minutes; Recipe II, 45
minutes. Potato balls, 15 minutes. Frozen peas, 5 minutes.

Very thin slices of veal are used in veal scallopini, and they should
be pounded to flatten them still further. If the butcher has not done
this, cover the head of a hammer with a piece of cloth, and do the
pounding yourself.

RECIPE I: SAUTEED VEAL SCALLOPINI
     1. Melt 2 tablespoons of butter in a skillet.
     2. Add veal slices; lightly squeeze lemon juice on each.
     3. Simmer for 7 or 8 minutes on each side over a low flame, or
until veal is tender.





RECIPE II BAKED VEAL SCALLOPINI
1 pound thinly sliced veal          
2 fresh tomatoes                    
1 can sliced mushrooms
1/2 cup chablis or sauterne
1/2 cup grated Parmesan cheese
cooking oil
garlic

     1. Preheat the oven to 400°F.
     2. Heat 3 tablespoons of olive or salad oil in a skillet, add
a peeled clove of garlic, and put in the veal cut into 1 inch wide
strips. Cook it gently until it is delicately browned.
     3. Cut 2 tomatoes into thick slices and add these.
     4. Put in the can of mushrooms, 1/2 cup of sauterne or Chablis,
and 1/2 cup of grated Parmesan cheese. Stir.
     5. Transfer all of this to a casserole and bake in a 400 F oven
for 30 minutes. This amount serves four people.


	ONION AND MUSHROOM SAUCE FOR VEAL

For Veal Scallopini and Veal Chop~, the following is an absolutely
delicious sauce. The friend who wrote out her recipe at my request
appended a note, much underlined, that only fresh mushrooms and
real butter would do.

1/4 pound mushrooms
2 tablespoons butter
2 tablespoons chopped onion
4 tablespoons sour cream

     1. Melt 2 tablespoons of butter in a skillet, and gently cook
2 tablespoons of chopped onion in this until transparent.
     2. Peel 1/4 pound of mushrooms, slice them, and add to the
skillet, cooking over a medium flame for 10 minutes.
     3. Add 4 tablespoons of sour cream, lower the flame under
the skillet, stir occasionally, and cook only until the cream is hot.