Ingredients
- 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
- Â Â Salt and pepper
Description
1. Sear Medallions In 1 Tbs. Butter For One Minute On Each Side. Set Aside. 2. Heat Remaining Butter In Pan. Add In Prosciutto And Both Kinds Of Mushrooms. Saute/fry 7 Min. Add In…
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