Veal scallops with avacado
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .