On 01/27/2016 02:32 PM, MICHAEL LOO -> BILL SWISHER wrote:

 ML> Interestingly, it got substantial coverage in Asia

That part of the world does occasionally enjoy the same thing.

MMMMM----- Recipe via Meal-Master (tm) v8.05 


      Title: Veal Scaloppine Shaker Village
 Categories: Cia, Ffbb, Main dishes, Meats
      Yield: 10 Servings


      4 lb Veal, top round
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      3 oz Flour, as needed
      2 oz Clarified butter, as needed
      2 tb Shallots, minced
      8 fl White wine
      1 pt Jus de Veau Li‚, heated
      2 tb Fresh herbs, minced
     16 oz Tomato Concass‚
      1 oz Whole butter

  1.  Cut and dry the veal and season it with salt and pepper; dredge
  it in the flour and shake off excess.

  2.  Saut‚ the veal in the clarified butter until it is golden brown on
  both sides.

  3.  Degrease the pan.  Add the shallots and saut‚ them briefly.

  4.  Deglaze the pan with the wine.

  5.  Add the Jus de Veau Li‚ and herbs; reduce to napp‚ consistency.

  6.  Add the Tomato Concass‚ and heat through.

  7.  Finish the sauce with whole butter and adjust the seasoning to
  taste.

  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6

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