Veal scallops with avacado

Yield: 4 Servings

Measure Ingredient
1 pounds Veal scallops
1 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, .

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