VITELLO RIPENI (veal)                  Servings:  2

2   oz.       leg of veal              2   oz.   mozzarella, shredded
3   T.        pine nuts, roasted       1   T.    shallots, minced
3/4 c.        heavy cream              4   T.    creme de casis
3   T.        golden raisins           3   T.    olive oil
1 1/2 c.      veal consomme

    Mix nuts, raisins and pine nuts.  Lightly pound veal, stuff with
mixture, and roll up.  Heat a large saute pan, add olive oil.  Flour
veal and place in pan.  Brown on all sides, add consomme, and bake in
400F oven for 8-10 minutes.
	In a separate saute pan, heat the shallots over medium high heat.
Flame liqueuer.  Add cream and reduce by half.
	Remove veal from oven, pour sauce over top, and garnish with parsley.