« Butter-Poached Lobster Tail with Leeks and Red Beet Essence | Home | Mermaid’s Delight »

Saltimbocca alla Romania

From: Feature Story-Olympic Restaurant
Escalopines of veal with proscuitto, pan-fried and served with a Marsala Sauce

Ingredients:

Loin of veal cut into medallions and battered (6 oz portions) 3 pounds 12 oz
Proscuitto thinly sliced (just a little larger than the battered medallions) 17.8oz
½ bunch fresh sage
Salt and pepper to taste
.1 liter olive oil
1.7oz fresh butter

Veal Marsala Sauce:
14.7 pints veal stock (demi glace)
1 pound 3oz chopped carrots
1 pound 3oz chopped celery
2 pounds 6oz chopped leeks and onions
2 pints/1.8 fl oz sweet Marsala wine
Thyme to taste
Garlic to taste

Preparation:
Sauce (Approximately 10 ½ pints):
Roast the mire-poix to a good color. Add wine and reduce. Add the veal stock and let reduce to ¾, and then strain it.

Presentation:
Lay out the battered veal medallions.

Place leaves of sage (3-4 depending on the size) on top of the veal and push down a little.

Lay sliced proscuitto over the veal (the proscuitto should wrap just over the edge of the veal) and press down lightly.
Place the veal medallions on a serving tray and garnish with a sprig of sage.

The sauce, additional Marsala, olive oil and fresh butter is served in saucers and the vegetables and potatoes apart.

The dish is then cooked and finished in the restaurant by the waiter.