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Ingredients
- 1/4 lb Clarified butter
- 1/4 c. Flour
- 12 slc Veal, thin, 2-inches
- Â Â Salt & pepper
- 2 x Shallots, finely minced
- 1/2 c. Madeira
- 1 c. Sauce Espagnole (see index)
- 1/4 c. Whipping cream
- 3 x Truffles, minced
Directions
- 1. In a large skillet, heat the clarified butter. When hot, flour the veal & place in skillet to brown. Add in salt & pepper to taste & arrange the slices on a serving platter; keep hot.
- 2. Using the same butter, add in the shallots & saute/fry till golden.
- Flame w/ the Madeira. Add in the Sauce Espagnole & whipping cream & mix well.
- Strain & pour over the veal slices. Sprinkle w/ minced truffles & serve immediately.
- BEVERLY HILLS; WINE: NOZZOLE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 256 | 73% |
| Total Fat 29.03g | 36% |
| Saturated Fat 18.29g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 177mg | 7% |
| Potassium 76mg | 2% |
| Total Carbs 14.49g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.98g | 4% |
| Protein 1.85g | 3% |
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