| 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.
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