| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meat | 4 | Servings | |
INGREDIENTS
| 1 | lb | Veal scallops |
| 1 | Egg; beaten | |
| 2 | tb | Flour |
| 3 | tb | Buttsr |
| 1 | tb | Oll |
| 1/4 | c | Vermouth |
| 1/2 | c | Chlcken brotb |
| 3 | tb | Lemon julce |
| 3/4 | ts | Salt |
| 1/4 | ts | Whlte pepper |
| 1/4 | c | Chopped parsley |
| 1 | lg | Avocado |
INSTRUCTIONS
Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and saut. 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate, After browning all veal, return meat to the skillet. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper, Stir well until sauce is creamy. Cover and simmer 10 to 15 minutes. Add parsley during the last 5 minutes. While veal is cooking, peel and slice avocado and sprinkle with remaining lemon juice. Bake the slices at 300° for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once. Yield: 4 servings. HELEN HARRISON (MRS. FRED H.) 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.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”