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1
VEAL: Cut into 8 slices, pound very gently& dredge lightly through flour.
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2
Preheat a frying pan with oil until very hot.
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3
Saute both sides of each piece of veal very lightly, then remove from pan.
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4
Remove the oil& return the veal to the frying pan; add butter& when melted halfway, pour in the wine.
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5
Remove the pan from the heat- keep covered in warm oven until ready to assemble.
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6
SHRIMPS: Butterfly the shrimp, flour gently& shake off excess.
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7
Preheat another frying pan with oil, saute the shrimp very quickly, then add garlic& brandy.
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8
Add tomatoes, bring to a boil& boil for 30 seconds.
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9
Remove pan from heat- keep covered in warm oven until ready to assemble.
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10
SAUCE: Cut bacon in julienne strips& cook in another frying pan; when half cooked, add onions& saute.
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11
Drain excess fat from pan, add wine& cook until almost evaporated.
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12
Stir in cream& remove from heat- keep covered in warm oven until ready to assemble.
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13
NOODLES: Cook according to package directions until el dente.
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14
Drain well& combine with sauce.
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15
ASSEMBLY: Place all 3 pans on heat until food is heated but not overdone.
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16
Place veal on one side of individual plates& shrimp on the opposite side with noodles in the middle- or serve each dish in individual platters.
