"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Lucy Dunne
Added: Friday, March 2, 2007


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

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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