Veal Scaloppine Edoardo
|Veal scallops||1 Pound (8 Small Pieces)|
|Madeira||1⁄2 Cup (8 tbs)|
|Meat glaze||1 Teaspoon, prepared|
|Mushrooms||1⁄4 Pound, thinly sliced|
|White sauce||1 Cup (16 tbs)|
|Croutons||4 (Toast Triangles Or Squares)|
Pound scallops until thin.
Saute in 4 tablespoons butter 5 minutes.
Add the wine and meat glaze; cook a few minutes until thoroughly cooked.
Saute the mushrooms in the 2 tablespoons butter 5 minutes, or until lightly browned.
Add the white sauce and cook 1 minute.
Arrange the veal slices in the center of a hot heat-resistant platter.
Arrange the croutons around the veal and pour the mushrooms over the croutons.
Sprinkle the mushrooms with grated Parmesan cheese and cover the veal with slivered Swiss cheese.
Put the platter under broiler until cheeses are melted.