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    Veal Mozzarella

    Source of Recipe

    Ralph's, Philadelphia, PA

    List of Ingredients

    12 medallions veal, pounded thin (2 oz each)
    2 cups flour
    2 cups oil
    1/2 pound butter
    2 tablespoons roux
    1/4 cup sherry
    24 slices mozzarella, thin sliced

    Recipe

    Dredge veal in flour. Saute veal in oil for 2 minutes on each side. When done, drain oil, add butter, roux and sherry. Bring to a boil lower heat and simmer for 2 minutes, stirring constantly. At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese. Serve 3 pieces of veal on each plate, spoon sauce over all.

    Roux:
    16 ounces chicken broth
    6 rounded tablespoons flour
    4 ounces water
    In mixing bowl, add flour to water while whisking. Mixture must be smooth, with no lumps. Bring chicken broth to a boil. When boiling, whisk in flour mixture, again making sure there are no lumps. Allow to cool,then store, covered, in the refrigerator, until needed.

 

 

 


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