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Classic Veal Marsala

Reviewed: Oct. 19, 2011
This was the best veal marsala I ever had. The only changes I made were: I used less broth (2 cups total) less flour (about 1/2 cup). I didn't have shallots so I used scallions instead. It took a while to cook down but the veal was being kept warm in the oven and the end result made it worth the wait. My husband absolutely loved it and it will be a regular with us.
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