"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Veal Scallops with Madeira Cream Sauce Recipe

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This recipe for Veal Scallops with Madeira Cream Sauce, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Dawson, Food Editor; Columbus (OH) Dispatch, March 10, 1983
Added: Friday, June 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 T. clarified butter
1 lb. scallops of veal round, sliced or pounded paper-thin.
1/4 lb. mushrooms sliced
2 T. finely chopped shallots
1/3 c. Madeira
1/3 c. beef stock or broth
2 T. brandy
1/2 c. heavy cream
Salt & Pepper to taste

Directions:
Directions:
In a large skillet heat butter until hot and saute a few veal scallops at a time, until lightly browned, about 2 minutes per side. Remove from pan and keep warm. Add mushrooms to skillet and saute for 2 to 3 minutes. Remove with a slotted spoon.

Add shallots to pan and cook, stirring until they are limp. Pour in Madeira, beef stock and brandy; then add the cream and cook over medium-high heat, stirring occasionally, until sauce has thickened, 5 to 10 minutes. Add salt and pepper to taste. Return mushrooms to pan and pour sauce over veal to serve. Garnish with finely chopped parsley and sauteed button mushrooms, if desired.

Number Of Servings:
Number Of Servings:
4 - 5
Personal Notes:
Personal Notes:
Rice is a fitting companion for the veal. Please see the recipe for Saffron Rice in my cookbook, also compliments of the Columbus Dispatch.

 

 

 

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