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No 86 Frittura Piccata al Marsala (Fillet of Veal)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Veal, butter, Marsala, stock, lemon, bacon.
Cut a tender bit of veal steak into small fillets, cut off all the
fat and stringy parts, flour them and fry them in butter. When
they are slightly browned add a glass of Marsala and a teacup of
good stock, and fry on a very hot fire, so that the fillets may
remain tender. Take them off the fire, put a little roll of fried
bacon on each, add a squeeze of lemon juice, and serve.











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