Meat
and Poultry:
Veal
Scallops with Avocado
from
Traditions...
A
Taste of the Good Life
INGREDIENTS:
1
pound veal scallops
1
egg, beaten
2
Tablespoons flour
3
Tablespoons butter
1
Tablespoon oil
1/4
cup vermouth
1/2
cup chicken broth
3
Tablespoons lemon juice
3/4
teaspoon salt
1/2
teaspoon white pepper
1/4
cup chopped parsley
1
large avocado
TO
PREPARE:
Soak
scallops in egg for at least 1 hour, then coat evenly with flour.
Melt butter and oil in skillet and sauté 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 the remaining lemon juice. Bake the
slices at 300 degrees for 5 minutes. Place veal on serving platter,
surround with avocado slices and pour on sauce. Serve at once.
SERVINGS:
4
Copyright 1983 The Junior
League of Little Rock, Inc. All rights reserved.
To purchase copies of Traditions,
call the Junior League of Little Rock at (501) 666-0658 or order by mail
at P.O. Box 7453, Little Rock, AR 72217. The cost is $18.95 plus
$4.00 shipping/handling for first book ($2.00 each additional book).
You may also purchase copies of any of the Junior League of Little Rock
cookbooks through their website (http://www.jllr.org).
The Junior League of Little
Rock, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women, and improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. Proceeds from the sale
of Traditions support the projects
and programs of the Junior League of Little Rock, Inc.
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