| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 2 | Servings | |
INGREDIENTS
| 4 | Escalopes of veal | |
| 2 | oz | Butter |
| 1 | tb | Flour |
| Grated orange rind | ||
| 1 | Orange; juice of, strained | |
| 1 | ts | Brandy -or- |
| 1 | tb | Dry sherry |
| 5 | oz | Chicken stock |
| Salt | ||
| Pepper | ||
| 1 | Orange; peeled and thinly sliced |
INSTRUCTIONS
Saut. the veal quickly in butter until golden brown. Remove and set aside. Add the flour to the pan drippings and mix well. Add orange rind, orange juice, brandy or sherry and chicken stock. Bring to a boil. Replace the veal, season with salt and pepper, cover and simmer for 10 minutes. Garnish with orange slices. Yield: 2 servings. HELEN SLOAN (MRS. JOHN C.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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