Veal Saltimbocca with Mushrooms
Some great guesses, and some that were dead-on, but it was terisa who nailed it! Wine! Song! Women! Well, unless that's not your thing.
Still suffering the after-effects of some fiendishly unacceptable 'veal saltimbocca' from a certain local restaurant, DucCat and I set about erasing that tragic flavour from our mouths forever.
While fairly certain of the basics, neither one of us had made it before. As usual, I set off on a wild internet search, while DucCat flipped through a couple of cookbooks. And then, also part of our routine, I lost my print-outs, while DucCat tossed the cookbooks asunder in favour of 'winging it'.
He did indeed do that, and in his usual fine style. Veal cutlets were dredged in flour and a touch of salt and pepper for a quick, browning pan fry. Topped with prosciutto and sage, they went back in 'till the ham, too, turned nicely brown. In the meantime, the mushrooms cooked down in a buttery white wine sauce, made richer by the infusion of good quality veal stock.
All this went into a casserole, topped with mozzarella, and set in a moderate oven 'till the cheese melted just right. The recipe? Sadly, my hastily-scribbled notes appear to have been sucked into some sort of vortex. But the memory of that particular meal is still resplendently rich and soul-satisfying.