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Veal Marengo


Yield: Serves 4.

A fine veal casserole to serve with steamed rice and a green vegetable or with spinach egg noodles. --Greenville Inn, Greenville, Maine


  • 2 pounds cubed leg of veal
  • 4 tablespoons clarified butter
  • 2 cloves garlic, chopped
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 teaspoon tomato paste
  • 3 sprigs parsley
  • 2 tablespoons flour dissolved in 1/2 cup water
  • 1 pound mushrooms
  • 1/2 cup black olives


Dry veal and brown in butter. Remove from pan and place in a casserole, Add garlic to saut
Updated Tuesday, September 23rd, 2008
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