From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon bouquet garni
  • 1 egg, beaten
  • 4 veal scallops
  • 3 to 4 Tablespoons butter
  • 1/4 to 1/2 pound mushrooms, sliced
  • 1 large garlic clove, minced
  • 3/4 cup chablis, vermouth or Marsala
  • 2 beef bouillon cubes
  • 2 to 3 Tablespoons fresh lemon juice
  • 1/2 squeezed lemon peel
  • 1 Tablespoon all-purpose flour
  • 1/4 cup water


Combine 1/4 cup flour, salt, pepper, and bouquet garni.  Dip each veal scallop into egg and then into flour mixture.  In a saucepan, saute mushrooms and garlic in butter.  Push mushrooms to side of pan; brown both sides of veal in butter.  Rearrange mushrooms around veal.  Add wine, bouillon cubes, lemon juice, and squeezed lemon peel.  Cover partially and simmer 30 minutes.  Add a little water if veal becomes too dry.  Mix one Tablespoon flour and water.  Add to liquid in pan, stirring constantly until thickened.  Remove lemon peel and serve.