Quick Veal Scallops With Cream Recipe
Ingredients
| 2 pounds veal cutlet sliced very thin | ||
| Butter/Margarine | 6 Tablespoon | |
| Cognac | 4 Tablespoon, warmed | |
| Heavy cream | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
Pound the scallops very thin between sheets of wax paper and season them.
2.
Heat the butter to sizzling in a heavy skillet and saute the scallops quickly, not more than 3 minutes on each side.
3.
Light the warmed cognac and pour over the scallops.
When it burns out remove the scallops to a heated platter.
4.
Pour the cream into the skillet, stir it well to get up all the brown bits, and pour over the veal.
Serve at once.
Pound the scallops very thin between sheets of wax paper and season them.
2.
Heat the butter to sizzling in a heavy skillet and saute the scallops quickly, not more than 3 minutes on each side.
3.
Light the warmed cognac and pour over the scallops.
When it burns out remove the scallops to a heated platter.
4.
Pour the cream into the skillet, stir it well to get up all the brown bits, and pour over the veal.
Serve at once.
Chef
