|Cushion of veal||1 1⁄2 Pound (The Fillet Part Of The Thick Portion Of Leg, About 625 Grams)|
|Flour||1 Ounce (About 25 Grams Or 4 Tablespoon)|
|Black pepper||To Taste|
|Oil||1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoon)|
|Butter||2 Ounce (About 50 Grams)|
|Marsala||1 Pint (About 150 Milliliter Or 0.5 Cup)|
|Double cream||1 Pint (Use Heavy Variety, About 150 M L Or 0.5 Cup)|
|Lemons||5 , juiced|
|Button mushrooms||1⁄4 Pound (About 100 Grams Or 5/8 Cup)|
|Chopped parsley||2 Teaspoon (About 10 Milliliter)|
1 Cut the veal into 4 slices, 5 mm (lin) thick, and beat each one with a meat mallet, flattening it to the largest possible size.
Cut each slice in half.
2 Sieve the flour on to a plate.
Powder the mace, and add it to the flour with the remaining spices, herbs and seasoning.
3 Pass each escalope in the seasoned flour and shake off any excess.Heattheoilandbutterina large frying pan (skillet) over a table spirit burner.
When it is sizzling hot, add the escalopes and fry for H minutes on each side, or until golden.
Drain off the excess butter and oil.
4 Stir the Marsala into the pan and boil for 2 minutes.
Stir in the cream and lemon juice and boil for 1 minute, shaking.
5 transfer the escalopes to serv- ing plates.
Add the mushrooms to the sauce in the pan.
Simmer, stirring continually, for 2 more minutes and pour the sauce over the escalopes.
Garnish the escalopes with a little chopped parsley and serve with fried new potatoes, and buttered aspara- gus and celery.