| 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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