MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Veal Scobeyville
Categories: Beef, Vegetables, Mushrooms, Fruits, Booze
Yield: 1 Serving
4 oz Veal; pounded very thin
Flour
1 ts Butter
1 ts Shallots
1/4 c Green onion
1/2 ts Madagascar green peppercorns
1/2 c Sliced mushrooms
1 sm Apple; sliced
4 oz Apple cider
1 ts Parsley
Salt & pepper
1 1/4 oz Laird's AppleJack
Pound veal very thin. Flour and brown in butter; set
aside. Sauté shallots, green onion, peppercorns,
mushrooms, and apple together in pan until tender. Add
cider, parsley, salt and pepper; heat. Add veal; heat, but
don't overcook.
Flame with AppleJack and serve.
Source: Chef Kirk Smith, Royal Biscuit Restaurant,
: Rochester, New York
From:
http://www.lairdandcompany.com
Uncle Dirty Dave's Archives
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... ReinCarnation: Reconstituting evaporated milk.
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