| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef, Veal |
6 |
Servings |
INGREDIENTS
| 6 |
|
Veal scallops |
|
|
Salt and pepper |
| 1 |
|
Egg — lightly beaten |
| 1 |
c |
Bread crumbs |
| 2 |
tb |
Oil |
| 2 |
tb |
Butter |
| 2 1/2 |
md |
Onions — chopped |
| 2 |
|
Green peppers — thinly |
|
|
Sliced |
| 2 |
|
Sweet red peppers — thinly |
|
|
Sliced |
| 1 |
c |
Hot water |
| 1 |
|
Cube beef bouillon |
| 6 |
oz |
Fresh mushrooms — sliced |
| 1/4 |
c |
Whipping cream |
| 1 |
tb |
Flour |
INSTRUCTIONS
Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread
crumbs. Heat oil and butter together over medium heat. Saute veal until
golden (about 15 minutes). Remove to another pan and keep warm. Add onions
to the skillet used for cooking veal. Saute until limp but not brown. Add
green and red pepper, water, bouillon cube and mushrooms.Cook until just
tender. Combine cream and flour; then stir into vegetable mixture. Heat
until just thickened. Pour over warm veal and serve hot.
Recipe By : Southern Sideboards, by the Junior League of Jackson, MS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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