America's Best Recipes/1989

Sauteed Veal Scallops with Tarragon
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound (1/4-inch-thick) veal scallops 1/4 cup butter or margarine, divided 1-1/2 teaspoons vegetable oil
1 cup sliced fresh mushrooms 1 tablespoon chopped green onions 1 cup whipping cream
1/4 cup dry vermouth 1/4 cup canned diluted beef broth 1-1/2 teaspoons dried whole tarragon
1-1/2 teaspoons cornstarch 1 tablespoon cold water 1/4 teaspoon salt
1/4 teaspoon pepper chopped fresh parsley (optional)



1 Cook veal in 1 tablespoon plus 1-1/2 teaspoons butter and oil in a large skillet over medium-high heat 4 minutes on each side. Remove veal, and keep warm, reserving 1 tablespoon drippings in skillet.
2 Saute mushrooms in 1 tablespoon plus 1-1/2 teaspoons butter in a small skillet 5 minutes or until tender; remove from heat, and set aside. Add green onions to 1 tablespoon reserved drippings, and saute 1 minute. Stir in whipping cream, vermouth, beef broth, and tarragon; boil rapidly to reduce liquid to about 2/3 cup.
3 Combine cornstarch and water, stirring until blended; add to green onion mixture. Add mushrooms, and simmer, stirring constantly. Sprinkle salt and pepper over veal, and add to sauce; simmer until thoroughly heated. Remove from heat, and place in a warm serving dish. Melt remaining 1 tablespoon butter; pour over veal. Garnish with fresh parsley, if desired. Serve immediately.

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