Veal Scallops in Vermouth
"From The Prime Ministers' of Canada cookbook"
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 lbs veal cutlets
- salt and pepper
- 1⁄4 cup flour
- 2 tablespoons butter
- 2 tablespoons salad oil
- 1 medium onion, finely chopped
- 1⁄2 cup vermouth
- 1⁄8 teaspoon ground mace
- 1 (6 ounce) can tomato paste
directions
- Flatten meat with a wooden mallet or meat cleaver until it is very thin.
- Cut into serving pieces.
- Sprinkle with salt and pepper and dredge with flour.
- Heat butter and salad oil in a skillet.
- Add chopped onion.
- Add veal scallops and brown lightly on both sides.
- Add sweet vermouth.
- Cover skillet and simmer about 5 minutes.
- Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
- Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.
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RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.
