Tender escalopes of veal sliced and mixed with a smooth cheese sauce and creamy scrambled eggs, Vitello con Uova (vee- tehl-oh kon oo-va) is garnished zoith mushrooms. Serve with petits pois and sauteed potatoes.
4 veal escalopes, pounded thin
½ teaspoons salt
½ teaspoons black pepper juice of
4 oz. butter
1 oz. – cup flour
1 pint veal stock
4 oz. Fontina cheese, grated
10 eggs plus
2 egg yolks
1 fl. oz. single cream
1 oz. button mushrooms, sliced, sauteed in butter and drained
4 watercress sprigs
Rub the veal all over with 1 teaspoon of the salt and 1 teaspoon of the black pepper. Sprinkle over the lemon juice and set aside for 30 minutes.
In a large frying pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the veal escalopes and fry for 3 to 4 minutes on each side or until they are cooked and tender. Remove the pan from the heat.
Using a slotted spoon, transfer the veal to a carving board. Using a sharp knife cut the veal into small strips. Set aside and keep hot.
Pour off all but 2 tablespoons of the butter in the pan. Using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the veal stock, stirring constantly. Set the pan over high heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat. Add the cheese and veal and stir until the cheese has melted. Set aside and keep hot.
Place the eggs, egg yolks, cream, remaining butter, remaining salt and remaining pepper into a medium-sized saucepan. Set the pan over moderately high heat and cook, stirring constantly, until the eggs are thick and have scrambled. Remove the pan from the heat.
Spoon half the egg mixture into a warmed serving dish. Spoon the veal and sauce mixture over the eggs and cover with the remaining egg mixture. Garnish with the mushrooms and watercress and serve at once.