|1 cup||Cold water|
|21 ounces||Veal tenderloin; cut in 8 pieces and trimmed of fat; or-|
|4||Veal cutlets; cut 1 inch thick and trimmed of fat|
|Salt to taste|
|Pepper to taste|
|8 tablespoons||White wine|
|2 tablespoons||Chopped parsley|
With a vegetable peeler, peel the lemon and cut peel into julienne strips.
Put strips in ½ cup water, bring to a boil, drain, and refresh with cold water. Combine strips, ½ cup water and sugar. Simmer until water has evaporated. Season the veal and cook over moderate heat in ⅓ of the butter for about 5 minutes per side. Remove veal and keep hot. Pour off the butter but DO NOT WASH PAN. Add wine and deglaze the pan reducing the wine to 2 Tablespoons. Add the remaining butter and mix well. Do not boil. Add parsley and lemon strips and heat through. Arrange veal on plates and pour remaining juice into the sauce. Pour sauce over veal and garnish with lemon slices. Yield: 4 servings.
MARILYN HUSSMAN AUGUR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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