Vitello alia Piemontese con Tartufi

This is a wonderfully rich meat dish, and is ideal for a dinner party. Serve Vitello alia Piemontese con Tartufi (vce- tchl-oh ah-lah pi-ai-mont-ayzay kon ta-too-fee) with new potatoes and a fresh grated carrot and watercress salad.

1 x lj lb. veal escalope

1 x

1 lb. veal escalope

4 oz. proscuitto, thinly sliced

1 oz. pork fat, cut into thin strips carrots, scraped and cut lengthways into thin strips

2 teaspoon salt

1 teaspoon black pepper

6 oz. liver sausage truffle, finely chopped small green pepper, white pith removed, seeded and cut into thin strips

2 oz. butter

6 shallots, finely chopped

6 fl. oz. Marsala

6 fl. oz. home-made veal stock

1 tablespoon beurre manie

Using a very sharp knife, slice both the veal escalopes through the centre cross-wise to within 2-inch of the end of the meat.

Pull the meat apart and lay it flat on a working surface. Cover the meat with a layer of greaseproof or waxed paper. Using a rolling pin or meat mallet, pound the meat for 2 to 3 minutes until it is slightly thinner.

Remove the greaseproof or waxed paper. Trim the edges of the escalopes to neaten them. On the larger piece, place the proscuitto, pork fat and carrots, season with the salt and pepper. Lay the smaller piece on top. On the smaller piece spread the liver sausage and place the truffle and green pepper lengthways down the centre. Roll up the meat Swiss roll style and tie firmly with trussing string. Set aside.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the shallots and fry, stirring constantly for 3 to 4 minutes or until they are soft and translucent but not brown. Add the meat and fry, turning occasionally for 8 to 10 minutes or until it is golden brown all over. Pour over the Marsala and stock and bring the contents of the casserole to the boil. Cover the casserole and place it in the oven. Cook the veal for 1 to 1{ hours or until the juices run clear when the meat is pierced with the point of a sharp knife.

Remove the casserole from the oven and transfer the meat to a warmed serving dish. Remove and discard the trussing string and keep the meat warm while you prepare the sauce.

Place the casserole over moderate heat and bring the cooking liquid to the boil. Boil for 5 minutes or until it has reduced slightly. Reduce the heat to low and stir in the beurre manie, a little at a time. Cook the sauce for a further 3 minutes, stirring constantly or until it is smooth and fairly thick. Remove the casserole from the heat. Pour the sauce into a warmed sauceboat and serve immediately, with the meat.

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