| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 1 |
c |
Cold water |
| 1 |
ts |
Sugar |
| 21 |
oz |
Veal tenderloin; cut in 8 pieces and trimmed of fat; or- |
| 4 |
|
Veal cutlets; cut 1 inch thick and trimmed of fat |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1/2 |
c |
Butter |
| 8 |
tb |
White wine |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
With a vegetable peeler, peel the lemon and cut peel into julienne strips.
Put strips in 1/2 cup water, bring to a boil, drain, and refresh with cold
water. Combine strips, 1/2 cup water and sugar. Simmer until water has
evaporated. Season the veal and cook over moderate heat in 1/3 of the
butter for about 5 minutes per side. Remove veal and keep hot. Pour off the
butter but DO NOT WASH PAN. Add wine and deglaze the pan reducing the wine
to 2 Tablespoons. Add the remaining butter and mix well. Do not boil. Add
parsley and lemon strips and heat through. Arrange veal on plates and pour
remaining juice into the sauce. Pour sauce over veal and garnish with lemon
slices. Yield: 4 servings.
MARILYN HUSSMAN AUGUR
(MRS. JAMES)
DALLAS, TX
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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