Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Veal Madelaine




Source of Recipe


Internet


List of Ingredients




4 T unsalted butter or margarine
2 thin veal cutlets
2 T finely shopped scallions
1/4 cup dry white wine
1 tsp Worcestershire sauce
Dash of bitters
Freshly ground pepper to taste
Chopped fresh parsley for garnish


Recipe



In a large skillet, heat 2 tablespoons butter or margarine until hot and foamy but not brown. Add the veal and sauté quickly over high heat on both sides to desired doneness, about 3 minutes per side. Remove to a heated platter.

Lower the heat; add the scallions and wine and stir well, scraping the bottom of the skillet to loosen drippings.

Add the Worcestershire, bitters, pepper, and remaining butter or margarine. Heat, stirring constantly, until the butter melts.

Pour sauce over the veal and sprinkle with parsley.


Serves 2