| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Main course, Low sodium |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Veal scallops — thinly |
|
|
Sliced |
| 2 |
|
Green apples |
| 1 |
tb |
Safflower oil |
| 1/2 |
c |
Applejack or Calvados |
| 1/2 |
c |
Half and half |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Pound slices of veal between sheets of
waxed paper until very thin and tender. Peel, core, and slice apples.
2. Lightly oil a medium-sized baking dish or casserole with some of the
safflower oil. Spread apple slices over bottom of dish. Bake for 20
minutes, uncovered.
3. In a large skillet over medium-high heat, heat remaining oil and lightly
brown each piece of veal on both sides. Place veal slices on top of apples
in baking dish.
4. Pour applejack into skillet to deglaze pan, allowing brandy to heat and
scraping pan as it cooks. Add cream and cook over medium heat for 5
minutes. Pour sauce over veal and apples. Bake veal until bubbling (about
20 minutes). Serve at once.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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