Scallopine of Veal Marsala & Mushrooms – VG 3/1974
Ingredients
1 lb. thin veal cutlets
¼ lb. butter
¼ bouillon cube
¼ c Hot water
¼ c Marsala wine
4 or 5 mushrooms
¼ t snipped parsley & salt
Pinch of pepper and oregano
Flatten veal. Cut into 2” portions. Coat with flour. Saute. Add rest of butter as need. To butter in skillet add bouillon cube, hot water and stir until clinging brown pieces dissolve. Add veal, mushrooms. Add rest of stuff and cook one minute over high heat. Add wine. Serve at once.

Chicken Liver Pate – VG 6/1971
½ lb. Chicken liver or calf liver
¼ Melted butter
1 t Salt
¼ lb. Fresh mushrooms
¼ c Red table wine or Vermouth
1 slice onion
Freshly ground pepper
Saute the livers in part of the butter til `tender. Add the onion then too if you wish. Put everything into the blender and whirl it to a smooth paste. Mushrooms are not cooked. Chill.