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From: mac@tektronix.UUCP (Carolyn McIntire)
Newsgroups: net.cooks
Subject: Veal Marsala
Message-ID: <4241@tektronix.UUCP>
Date: Tue, 20-Nov-84 20:54:14 EST
Article-I.D.: tektroni.4241
Posted: Tue Nov 20 20:54:14 1984
Date-Received: Wed, 21-Nov-84 05:25:44 EST
Organization: Tektronix, Beaverton OR
Lines: 30


              
                  Veal Marsala
         (from Albertina Kerr Restaurant)
                Portland, Oregon


   2 pounds ground veal      *Mix all ingredients and form into
   1/2 cup minced onions      patties, 2 inches in diameter.
   1 small clove minced
     garlic
   2 teaspoons salt
   1/2 teaspoon pepper
   2 eggs

   1/2 cup flour             *Mix flour with cheese and dust
   1/2 cup Parmesan Cheese    patties lightly with mixture. Let
                              stand at least 1 hour.
   1/2 cup butter            *Saute patties in butter and oil
   1/4 cup oil                until browned. Remove from pan.
   1 cup chicken broth       *Add broth to saute pan, and
   1 Tablespoon flour         deglaze by bringing to a boil.
   1 Tablespoon butter,      *Mix flour and melted butter
     melted                   thoroughly and add to deglazing
   1/2 cup Marsala wine       broth. Stir well.
                             *Add Marsala wine and bring to 
                              boil.
                             *Pour over patties, serve with
                              braised onions and rice.
                             *Serves 8