"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Veal Francais Recipe

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This recipe for Veal Francais, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Dunne
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 pounds veal scallops (silver dollar size)
3/4 cup flour, seasoned with salt & pepper
2 Tbls butter
3 Tbls olive oil
3/4 cup beef stock
2 lemons
parsley

Directions:
Directions:
Pound veal, dust with flour.
Brown meat in oil and butter.
Pour in beef stock and juice of one lemon.
Cook over low heat for 5 minutes.
Garnish with thin slices of lemon and parsley.

 

 

 

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