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Veal Scallops Passetto (VRP 400)

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Veal Scallops Passetto

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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.

It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)

At this time we do not know anything about the history of the box.

We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.

View all the vintage recipes from Vintage Recipe Box 400.

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Vintage Recipe Box 400
The image I found on Flickr is an original ad for the recipe box.

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Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

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Veal Scallops Passetto

Veal Scallops Passetto

Veal Scallops Passetto (VRP 400)

Instructions

    Have 1 pound veal cut into thin slices. Sprinkle the slices with flour and flatten the meat between sheets of wax paper with a mallet. On each piece of veal put a thin slice of Parma ham, several thin slices of mozzarella cheese, a sprinkle of dried sage, and salt and pepper to taste. Roll each scallop and fasten each roll with a toothpick. In a skillet in enough butter to generously cover the bottom saute the rolls until they are brown. Sprinkle the meat with ½ cup freshly grated Parmesan cheese and a little melted butter. Bake the dish in a moderately hot oven (375 F.) for 10 minutes. Serves 4.

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