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Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Below are Joan's fond family favourites from her cookbook
Meats

Veal Corden Blue

Total cooking time: see below
SERVES: 4
8 SM. VEAL CUTLETS
1/2 CUP SEASONED FLOUR
3 TBS. BUTTER
1/4 CUP MARSALA OR WHITE WINE
8 SLICES GRUYERE
8 SLICES PROSCIUTTO
SALT AND PEPPER
  1. Dredge veal with flour: shake off excess.
  2. Heat butter in large frying pan. When hot, add veal and cook 2-3 minutes each side over medium heat.
  3. Season well when cooking second side.
  4. When all cutlets have been cooked, transfer to a serving platter and set aside. There must be enough space for them to lie flat.
  5. Add wine to pan and cook 2 minutes over high heat.
  6. Pour reduced wine over veal.
  7. Layer cutlets with prosciutto and cheese. Season well.
  8. Broil 2-3 minutes in oven or until cheese melts.
  9. Serve immediately with potato puffs and carrots a l'orange.
  10. These can also be done like individual wrapped-in-veal sandwiches and cooked separately in frying pan.
by Joan
McGuigan Pepin Real Estate
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