Scallops Of Veal With Sherry Sauce
|Veal scallops||24 Ounce (12 Slices, About 2 Ounces Each)|
|Clarified butter||4 Tablespoon|
|Minced onions||3 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Fresh mushrooms||1⁄2 Pound, cleaned and sliced|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Beef stock||3 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Trim scallops of any remaining fat or membrane.
Place each scallop between sheets of waxed paper and pound well to flatten out and tenderize.
Flattened scallops should be very thin.
Melt the butter over high heat in a large heavy skillet.
Quickly saute flattened veal scallops, 4 to 6 at a time, until golden brown.
Remove the scallops and keep warm.
Add onions, garlic, and mushrooms to the skillet, stirring and cooking 2 to 3 minutes, until onions turn light golden brown.
Pour in sherry and brandy, then add beef stock and cream.
Reduce heat and simmer until sauce begins to thicken.
Season to taste.