Mayfair-Lennox: Scaloppine of Veal Marsala C. Gordon Heiss, the son of Charles Heiss, took over the Mayfair-Lennox organization after his father died in 1956. His secretary took a shine to an architect in the office next door and gave him all the recipes that were being used at the hotels at the time. The architect gave them to Pat & Jack Brangle, the owners of Llewelyn's Pub from 1975 to 1997, and the Brangles gave them to Ann & Joe Pollack. This recipe is reprinted in memory of Ann & Joe.
Scaloppine of Veal Marsala Source: The Chet's Notebook at The Mayfair-Lennox Hotel Kitchens Yield: 1 serving Ingredients
Preparation Have butcher cut veal tenderloin or leg of veal into scaloppine about 3/8 inch thick and about 2 inch in diameter. Pound them thin with a mallet or cleaver. Season lightly with salt and cayenne pepper. Coat in grated Romano or Parmiagiano. Place on a platter and garnished with parsley. Should go to the dining room along with Espagnole, butter, mushrooms, white wine, brandy and shallots. At the table, heat the skillet with the butter. When hot, add the veal. Simmer for a couple of minutes on one side, then turn. Add shallots. Cook a minute longer. Add mushrooms, then wine, then Espagnole. Finish cooking. Add brandy. Ignite by drawing back the skillet slightly over the flame. Shake skillet modestly until flame has burned out. French on to dinner plate. Ladle sauce over scaloppine. Garnish with parsley. Copyright © 2022 LostDishes.com |
