Veal Jubilee Recipe
- 2 lbs. veal scallops
- 3 Large eggs
- 1 1/3 c. light cream
- Italian bread crumbs
- 1 can Royal Anne cherries
- 2/3 c. cherry juice
- 1 c. beef stock
- Dip scallops in the beaten Large eggs, then in the crumbs.
- Chill for one hour or possibly overnight so the crumbs will adhere, then brown quickly in butter.
- Put in baking dish; pour sauce over the bake 1 hour at 325 degrees.
- Some sauce will bake out.
- Sauce: Bring to quick boil the cream, cherry juice, cherries, and the beef stock.
- This looks strange when putting the sauce over the veal, but it's excellent.
veal scallops, eggs, light cream, italian bread crumbs, cherries, cherry juice, beef stock
Taken from cookeatshare.com/recipes/veal-jubilee-22624 (may not work)