Veal With Orange
|Veal cutlets||12 , thinly sliced as for scaloppini|
|Stock||1⁄2 Cup (8 tbs)|
1 In a pan, heat the butter.
2 Add the veal and saute quickly until golden brown.
3 Add the brandy and flame the brandy.
4 Remove the meat from the pan.
5 Blend in the flour, grated rind and strained juice of one orange and the stock.
6 Stir until boiling.
7 Return the veal to the pan.
8 Correct the seasoning and cover.
9 Simmer for 10 minutes.
10 Meantime, peel the second orange.
11 Cut away the pitch, and slice the flesh thinly into rounds.
12 Set a plate on a pan of simmering water and place the orange rounds on it to warm slightly.
13 Transfer the veal along with the gravy to a large serving dish.
14 Serve decorated with warm orange rounds.