• Prep
  15 min
• Cook
  30 min.

“Source: Woman’s Day Encyclopedia, vol. 4, p. 651”

Ingredients

• 8 very thin escallops of veal
• flour
• 3 T. butter
• 3 T. cooking oil

salt to taste

1 T. fresh tarragon or 1 1/2 t. dried tarragon

white wine (1/2 bottle)

Directions

• Pound and dust escallops with a little flour.
• Melt butter and oil in a large skillet.
• When bubbly, add escallops and brown quickly on both sides.
• Season with salt.
• Add tarragon and just enough wine to cover meat).
• Lower heat a bit and continue cooking, turning veal once or twice to be sure they are evenly bathed.
• When wine has cooked down and meat is tender, remove veal to a hot platter.
• Add 1/4 c. more wine to pan.
• Turn up heat and cook rapidly for a minute or two.
• Pour juices over the veal.