Veal Scallopine in Mushroom Maderia Sauce

Serves 4

• *1lb ceal scallops or scallopine
• Flour
• 1 tbsp oil
• 2 tsp butter
• 1/2lb small mushrooms, but in half
• 2 tbsp minced shallots or onion
• 2 cloves minced garlic
• *½ cup beef stock
• 14 cup Madeira or marsala wine
• ½ cup whip cream
• Salt and pepper
• 2 tbsp fresh parsley, chopped

* = available at Heritage

Using the flat side of a meat cleaver, pound the veal very thin between 2 sheets wax paper. Dust lightly with flour. In a large skillet heat up the oil with 2 tsp butter over medium – high heat; cook veal for about 1 minute; set aside.

Melt remaining butter in skillet; cook mushrooms just until tender, for 3 minutes. Remove with slotted spoon and set aside with veal.

With the juices in the pan, add shallots and garlic, cook briefly until softened, about 1 minute. Stir in stock and wine; reduce by ½ for 2 minutes. Add juice that has accumulated around the veal and the mushrooms. Pour in cream. Recipe may be made ahead until this point.

Just before serving, reheat sauce and reduce to thicken slightly, about 1 minute. Season with salt and pepper to taste. Add veal, mushrooms and parsley; heat through. Serve.