Veal Scallops With Capers, Vermouth And Dill

What about those areas in which Christians differ in their convictions as to God’s will? Paul speaks to this question in Romans 14, where he takes up the problem of eating certain food. He lays down three general principles to guide us. The first is that we should not judge those whose convictions are different from ours (verses 1-4). The second principle is that whatever our convictions are, they must be “to the Lord,” that is, developed out of a sense of obedience to Him (verses 5-8). The third principle is that whatever convictions we have developed as “to the Lord,” we must be true to them (verse 23). If we go against our convictions, we are sinning, even though others may have perfect freedom in that particular thing.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
		April 1994	1	Servings

INGREDIENTS

		All purpose flour
1	lb	Veal scallops, about 1/4
		inch
		thick
5	T	Butter
1	T	Olive oil
2	T	Dry vermouth
3	T	Drained capers
1/3	c	Chopped fresh dill

INSTRUCTIONS

Place flour in pie pan. Season with salt and pepper. Coat veal with
the flour mixture, shaking off excess. Melt 2 tablespoons butter with
oil in heavy large skillet over medium-high heat. Working in batches,
add veal and cook until light brown, about 1 minute per side.  Transfer
to platter. Add 3 tablespoons butter to skillet and melt,  scraping any
brown bits. Add vermouth and capers; bring to boil. Add  dill. Season
with salt and pepper and pour over veal.  Serves 4.  Bon Appetit April
1994  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2320 Calories From Fat: 835 Total Fat: 94.7g Cholesterol: 152.7mg Sodium: 1571.6mg Potassium: 1055.8mg Carbohydrates: 322.4g Fiber: 13.3g Sugar: 27.1g Protein: 46.4g