Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Veal scallops |
1 \N | Egg; beaten |
2 tablespoons | Flour |
3 tablespoons | Buttsr |
1 tablespoon | Oll |
¼ cup | Vermouth |
½ cup | Chlcken brotb |
3 tablespoons | Lemon julce |
¾ teaspoon | Salt |
¼ teaspoon | Whlte pepper |
¼ cup | Chopped parsley |
1 large | Avocado |
Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and saut ½ 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 300ø 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .