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VEAL ESCALOPES IN MARSALA SAUCE
Scaloppine al marsalaIngredients for four people: 400 grams of calf pulp, a glass of Marsala wine, flour, butter, salt.
Preparation: Cut thin slices of meat and beat them a little bit with the meat pounder. Put a wide baking-pan on the flame with a piece of butter and let it heat. Quickly flour the slices of meat and, as soon as the butter is warm, put them into the baking-pan, one close to the other. Quickly cook the meat on a blaze, first on one side and then on the other, salt and damp it with the Marsala wine. Let it cook for a few minutes, then serve on the course dish. Pour some spoon of water in the baking-pan, scrape its bottom, bring it to the boil and pour the sauce on the meat.

PORK CHOPS IN A WHITE SAUCE
Ingredients for four people
: 4 pork chops, a glass of cream or milk, lemon juice, a spoon of lard, salt.
Preparation: Cook the pork chops with the lard in a frying pan. When they are well done put them on a course dish. Drain the fat from the frying pan, pour the cream, add the lemon juice, mix, bring it to the boil and then pour the sauce on the pork chops.