Side Pannel
Veal Scallops with Avacado
Ingredients List
- 1 lb Veal scallops
- 1 Egg; beaten
- 2 tb Flour
- 3 tb Buttsr
- 1 tb Oll
- 1/4 c Vermouth
- 1/2 c Chlcken brotb
- 3 tb Lemon julce
- 3/4 ts Salt
- 1/4 ts Whlte pepper
- 1/4 c Chopped parsley
- 1 lg Avocado
Directions
Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt
butter and oil in skillet and saut”š 1/2 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.)
butter and oil in skillet and saut”š 1/2 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.)
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