[Sca-cooks] rattler recipe

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In a message dated 5/4/02 6:56:46 PM Eastern Daylight Time, maggie5 at cox.net
writes:


> How about a dredge in a mild seasoned flour, brown in butter/olive oil,
> then deglaze the pan with a mild white wine?  (A little parsley will
> definitely add a nice color note).
>
> That will let the meat itself come through, with a few flavoring side notes.
>
> Let us know how it works, my dad would be very interested in this project.
>
> Regards,
> Maggie MacD.

And then served over a bed of linguini pasta with the sauce drizzled over it?

Misha