| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 1 | lb | Veal scallops |
| 1/2 | c | Flour |
| 1/4 | c | Butter; melted |
| 2 | tb | Butter |
| 1/3 | c | Chopped onion |
| 3/4 | lb | Mushrooms; sliced |
| 1/2 | c | Madeira wine |
| 1/2 | c | Whipping cream |
| Paprika to taste | ||
| Salt to taste | ||
| Pepper to taste | ||
| 1/2 | c | Whipping cream; lightly whipped |
| Parsley; chopped |
INSTRUCTIONS
Saut. floured veal in 1/4 cup melted butter for 5 minutes, browning on both sides. Remove veal to serving dish and keep warm. Add 2 Tablespoons butter to skillet and saut. onions and mushrooms for 4 to 5 minutes. Add wine and continue cooking until liquid is reduced to 2 Tablespoons. Add whipping cream and seasonings. Cook until mixture is thickened. Fold in whipped cream. Pour sauce over veal and garnish with parsley. Yield: 4 servings. JO ANN DREW (MRS. TOMMY, JR.) 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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