From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVINGS: 4
- 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
TO PREPARE:
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.
SERVINGS: 4
