Name: Escalopes De Veau Du Chef
Ingredients: 1 1/2 lb Provimi milk-fed veal loin; trimmed & sliced into 2-oz cutlets; 4 md Shallots; chopped fine; 1/4 lb Butter; softened; 1 tb Finely chopped fresh parsley; 12 sl Lemon; thin; Salt; White pepper; Clarified butter; 1 Lemon; juice of

You see, doing good in dependence on God does just the opposite of paying Him back. All Christian labor for Him is a gift from Him. Good deeds when done as a pure act of His grace do not pay back grace, but borrow more grace from Him. Without God’s grace we would not and could not serve Him. Therefore, even our service does not put Him in debt to us, but rather puts us deeper in debt to His grace. And that is where God wants us to be throughout eternity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Meat	4	Servings

INGREDIENTS

1 1/2	lb	Provimi milk-fed veal loin; trimmed & sliced into 2-oz cutlets
4	md	Shallots; chopped fine
1/4	lb	Butter; softened
1	tb	Finely chopped fresh parsley
12	sl	Lemon; thin
		Salt
		White pepper
		Clarified butter
1		Lemon; juice of

INSTRUCTIONS

Pound cutlets with flat side of meat mallet until uniformly thin. Season
with salt & pepper. Saute in clarified butter, & hold on hot plate. Using
same pan at low heat, add softened-not melted-butter, lemon juice, shallots
& parsley. Add veal & allow to simmer for 2 to 3 minutes over low heat.
Remove veal & arrange on serving plates with slice of lemon between each
cutlet. Pour remaining sauce over portions & serve.
THE COVEY
CARMEL VALLEY RD., CARMEL  WINE:
ROBERT MONDAVI NAPA GAMAY
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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