| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Veal |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Veal scallops; cut 3/8" thick & pounded until 1/4" thick |
|
|
Pepper, black |
| 2 |
tb |
Flour |
| 2 |
tb |
Margarine |
| 2 |
tb |
Olive oil |
| 3/4 |
c |
Beef stock; fresh or canned |
| 6 |
sl |
Lemon; paper thin |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Season the veal scallops with pepper, then dip them in flour and shake off
excess. In a heavy skillet, melt margarine with olive oil over moderate
heat. When foam subsides, add veal scallops four or five at a time, and
saut them until golden brown.
Transfer the veal scallops to a plate. Pour off most of the fat from the
skillet, leaving a thin film on the bottom. Add 1/2 cups beef stock and
let boil briskly for a few minutes,stirring constantly. Scrape in any
browned bits clinging to the bottom and sides of the pan.
Return the veal to the skillet and arrange lemon slices on top. Cover
skillet and simmer over low heat for 10 to 15 minutes or until veal is
tender when pierced with a knife.
Transfer scallops to a heated platter and surround with lemon slices. Add
the 1/4 cup of remaining beef stock to the juices in the skillet and oil
briskly until stock turns to a syrupy glaze.Add the lemon juice and
cook,stirring,for 1 minute.Pour sauce over scallops.
Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
possible. Follow directions above, but cooking time will be
increased to 45 minutes to an hour over low heat or until tender.
Recipes sent to me from Bill, wight@odc.net
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