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

1. Dip scallops in the beaten Large eggs, then in the crumbs.
2. Chill for one hour or possibly overnight so the crumbs will adhere, then brown quickly in butter.
3. Put in baking dish; pour sauce over the bake 1 hour at 325 degrees.
4. Some sauce will bake out.
5. Sauce: Bring to quick boil the cream, cherry juice, cherries, and the beef stock.
6. 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)