Scallopine of Veal Marsala & Mushrooms – VG 3/1974, Chicken Liver Pate – VG 6/1971

Today begins as a remembrance of my Grandmas 90th birthday! She was born on March 4th, on the day Hoover was inaugurated. I didn’t intend for Mondays with Nona to fall on her birthday, but it’s pretty wonderful how this has all turned out. I asked my mom which recipes my grandma liked the most. She, in turn, asked her brother Phil which recipes their mom liked most and he replied “Veal Scallopini”. So, I found a recipe from March of 1971. After my last try at making veal (veal is not that cool in California) Mommy asked if maybe there was another recipe she liked a lot. Phil reminded her how much Nona Mae liked “Veal Paprika”. Enough said. We were gonna make Grandma’s recipe for Veal Scallopini.

So, we found a local butcher in Penngrove, Bud’s Custom Meats. They have any kind of meat. And they’ll process any game. So while we were there we bought some wild boar, venison, and bloody mary beef jerky. Teddy got to sample the “Cowboy Candy Jerky”. And, of course, we bought Veal Scallopini.
My brother came to my Mom’s house with all of us to have dinner tonight. It was Grandma’s 90th birthday after all. And we all love her. She was mean and wonderful and we love her. And she loved veal… So do I…
Also my family and I had a wonderful time remembering our Nona Mae.

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.