Ingredients:

4 Veal Loins
4 medium shrimps, de-veined and shelled
4 medium scallops
1 leek julienne
1 small onion, diced
2 slices of bacon, diced
12 mushrooms, sliced
dash tarragon, basil
Marsala wine
35% whipping cream
1 chopped garlic
to taste: salt and pepper
powdered chicken soup stock
all-purpose flour
4 eggs, beaten
4 tablespoons finely chopped parsley 60ml
6 teaspoons powdered beef soup stock 20ml

Instructions

Pound the Veal Loins flat with a meat mallet.Marinate the veal for 4-6 hours with a touch of black pepper, basil, salt and pepper and the Marsala wine.Stuff the veal, first placing a piece of shrimp and scallop in the center of each veal.Then place fine julienne of leek or green onion on top of the shrimp or scallop.Brush the edges of the veal with egg white, then fold them tightly together into a half moon shape.

Prepare seasoned flour by adding a pinch of powdered chicken soup stock, tarragon, basil, and black pepper to 2 cups (500ml) of all-purpose flour.Prepare egg wash by beating 2 eggs.Dip the veal first in the egg wash, then in the seasoned flour.Pan fry the veal in melted butter over medium heat approximately 1½- 2 minutes on each side.After cooking both sides, remove the veal from the pan and set aside.

Using the same frying pan (do not drain the fat), sauté onion, bacon, mushrooms, and dash of copped garlic.Add the powdered beef soup stock, a dash of basil and tarragon, and 1 cup of Marsala wine to the frying pan and simmer for 1 minute.Then add 2 cups (500ml) of 35% cream, 4 tablespoons sherry (60ml), salt and pepper to taste.Return the veal to pan.

Place it in the finished sauce, simmering for 1 minute.Spoon the sauce over the veal and garnish with freshly chopped parsley.