Recipe: Veal Marsala

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Categories: Essnce13

Yield: 4 servings

      2 tb Oil
      8 sl Veal scaloppine -; (4 oz ea)
    3/4 c  Flour; seasoned with
      1 tb Bayou Blast - {Emeril's
           -- Creole Seasoning}; see *
           -- Note

1/2 c Marsala
2 1/2 c Veal stock

1 tb Minced shallot
1 1/2 c Sliced wild mushrooms

      3 tb Butter
           Salt; to taste
           Freshly-ground black pepper;
           -- to taste
      1 tb Poppy seed
      8 oz Egg noodles; cooked
           Chopped parsley; for garnish

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat oil in a saute pan. Working in batches if necessary, season veal with salt and pepper, dredge in flour seasoned with Bayou Blast, and saute immediately. Sear both sides, remove and keep warm. To pan add shallots and mushrooms and toss and cook 3 minutes. Add Marsala and CAREFULLY ignite with a match, shaking pan until flames go out. Reduce by half then add veal stock. Bring to a boil, reduce by half and stir in 2 tablespoons of butter. Meanwhile, in another saute pan heat remaining butter with poppy seeds and toss in noodles to reheat; season to taste with salt and pepper. Return veal to sauce to reheat as you divide noodles among warmed plates. Lay veal on top of noodles, coat with sauce and garnish with parsley. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-087 broadcast 11-12-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

12-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

If you want to be a leader, you must serve.

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