Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Veal scallops |
| ½ cup | Flour |
| ¼ cup | Butter; melted |
| 2 tablespoons | Butter |
| ⅓ cup | Chopped onion |
| ¾ pounds | Mushrooms; sliced |
| ½ cup | Madeira wine |
| ½ cup | Whipping cream |
| \N \N | Paprika to taste |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| ½ cup | Whipping cream; lightly whipped |
| \N \N | Parsley; chopped |
Saut‚ floured veal in ¼ cup melted butter for 5 minutes, browning on both sides. Remove veal to serving dish and keep warm. Add 2 Tablespoons butter to skillet and saut‚ onions and mushrooms for 4 to 5 minutes. Add wine and continue cooking until liquid is reduced to 2 Tablespoons. Add whipping cream and seasonings. Cook until mixture is thickened. Fold in whipped cream. Pour sauce over veal and garnish with parsley. Yield: 4 servings.
JO ANN DREW (MRS. TOMMY, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .