Escalopes of veal with orange

Yield: 2 Servings

Measure Ingredient
4 Escalopes of veal
2 ounces Butter
1 tablespoon Flour
Grated orange rind
1 Orange; juice of, strained
1 teaspoon Brandy -or-
1 tablespoon Dry sherry
5 ounces Chicken stock
Salt
Pepper
1 Orange; peeled and thinly sliced

Saut‚ the veal quickly in butter until golden brown. Remove and set aside.

Add the flour to the pan drippings and mix well. Add orange rind, orange juice, brandy or sherry and chicken stock. Bring to a boil. Replace the veal, season with salt and pepper, cover and simmer for 10 minutes. Garnish with orange slices. Yield: 2 servings.

HELEN SLOAN (MRS. JOHN C.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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