Veal Crosby Recipe

• 12 baby veal scallops
• 3 ounce. butter
• 2 tbsp. fresh parsley, finely minced
• 2 tbsp. warm beef stock
• 1/2 teaspoon anchovy paste
• 1/4 c. white wine
• 2 tbsp. Cream Fraiche or possibly heavy cream
• Juice of 1 lemon
• Flour
• Salt and pepper to taste

1. As many of you are aware, our Pastor, Msgr.
2. Crosby W. Kern, enjoys fine food.
3. Often times he likes to putter around the rectory kitchen indulging in his own creations.
4. The following is just one of his favorites which he combine for our cookbook enjoyment.

veal scallops, butter, fresh parsley, warm beef, anchovy paste, white wine, cream fraiche, lemon, flour, salt

Taken from cookeatshare.com/recipes/veal-crosby-21451 (may not work)