Scaloppine Boscaiola Recipe

• 12 x Medallions of veal, pounded (about 12 = one lb.)
• 3 Tbsp. Butter
• 4 slc Prosciutto, finely minced
• 8 med Size french mushrooms, thinly sliced
• 1/4 c. Dry mushrooms, soaked in water, liquid removed and sliced
• 4 Tbsp. Marsala wine
• 1 x Black truffle, finely minced
• 1 Tbsp. Minced parsley
• 1 c. Brown sugar
• 6 Tbsp. Butter
• 8 Tbsp. Flour
• 1 quart College Inn beef stock
• 1 x Bay leaf
• 1 pch Thyme
• 6 Tbsp. Tomato puree
•     Salt and pepper

Directions