8 veal escallops
flour for dredging
10 oz. mushrooms, sliced and
saute in garlic
8 thin slices Fontina or
1/2 c. dry white wine
2 to 3 small ladlefuls meat
salt and pepper
Dredge meat in flour and pound. Saute in butter until
golden on both sides. Butter a baking pan. Place veal in one
layer. Add mushrooms and a slice of cheese on top of each
escallop. Cover with 2 or 3 ladlefuls of meat broth. Place in
moderate oven for about 5 minutes or until cheese is melted.
*Chicken (thin sliced) can be used instead of veal, if
so use chicken broth instead of meat broth.
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