The Hafflys are dubious on the last part
of August.

September sounds like a good time to us, at least for now.

What is a "pork scallop"? Sliced medallions?

Sliced and pounded, as would be a veal
cutlet or pork paillard (the terms meaning
pretty much the same thing). Medallions are
not pounded and are cooked differently.

The frequency of this technique is such
that one suspects that tender broiling meat
was once not so abundant as it now is.

Title: BABY ARTICHOKE CALVADOS SAUTE
2 1/2 lb Baby artichokes
1 1/2 lb Pork loin scallops

Interesting balance - must be from a world
where artichokes are cheaper than pork.

BOCCONCINI ALLA GIULIO CESARE
categories: Roman, Italian, main, meat. dairy
Serves: 4 (original recipe says 6)

1 1/3 lb pork loin
flour
2 oz pancetta
4 oz prosciutto cotto
1 oz butter
oil
a few leaves of sage
s&p
1 c milk

Slice the pork into 8 thin slices. Beat into flat
cutlets and trim the edges. Coat lightly with flour.

Cut the slices of pancetta and prosciutto into
little squares.

Melt the butter with a few Tb oil. Add the cutlets
and sage leaves; season with salt and pepper. Brown
over medium heat, turning frequently. Discard the
sage leaves and add the pancetta and prosciutto.
Pour milk over all. Lower the heat and cover. Cook
until pork is tender. From time to time stir the
meat to make sure it doesn't stick to the bottom
of the pan. If the sauce becomes too thick, add a
little milk; if it is too thin, thicken with a bit
of beurre manie.

Serve with roast new potatoes and/or buttered peas.

http://www.newmedia.it/ricette, Le Ricette di Mamma Cioffi
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