Veal Veronique Recipe

• 8 (3 ounce.) veal scallops (or possibly veal shoulder, sliced paper thin)
• 3 tbsp. flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 3 tbsp. oil
• 1/4 c. shallots, minced
• 1/2 c. white wine or possibly sherry
• 2 cloves garlic
• 1 teaspoon basil
• 1 tbsp. butter
• 1 1/2 c. seedless green grapes

1. Lb.
2. veal till thin.
3. Coat with flour, salt and pepper.
4. Saute/fry veal in 2 Tbsp.
5. of oil till brown.
6. Arrange on a warming dish.
7. Add in wine, shallots, garlic and basil to skillet.
8. Boil one or possibly two min.
9. Stir in butter and add in grapes.
10. Heat till hot.
11. Serve over veal.
12. Serves 4.

veal scallops, flour, salt, white pepper, oil, shallots, white wine, garlic, basil, butter, green grapes

Taken from cookeatshare.com/recipes/veal-veronique-23147 (may not work)