Escalopes of Veal Italienne
Serves 4
Veal:
4 escalope of veal, or veal scaloppine, ¼ lb. per person
1½ oz. butter
1 small onion, chopped fine
4 oz. Marsala or sherry
1 tbsp. flour
8 oz. stock
1 tsp. tomato paste
1 bay leaf
salt and pepper
Garnish:
½ oz. butter
½ lb. tomatoes (skinned, seeds removed and sliced) or use a can of stewed tomatoes
1 clove garlic (crushed with ¼ tsp. salt)
1½ lb. spinach
5 tbsp. whipping cream
4 slices gruyere cheese
Brown escalope quickly on both sides in the butter, add the onion, cook 1-2 minutes and pour in the Marsala and flambé. Remove veal to a warm plate. Boil the gravy to reduce slightly, and then add the flour, stock, tomato paste, bay leaf, and seasonings. Bring to a boil, put in the veal and simmer for about 10 minutes.
Prepare the garnish: melt the butter, add the tomatoes and garlic and cook for 2-3 minutes. Cook the spinach in boiling salted water. Drain well and put in a pan with the cream. Reheat and place down the center of a long serving dish. Put the escalope, drained from the sauce, on top and cover with the tomatoes; arrange the sliced cheese on top and brown under the grill.
Optional: boil the sauce and strain, serve separately
©Sally Bernstein, 2006