Recipe - Escalopes Of Veal With Orange

4 Escalopes of veal
2 ounce Butter
1 tablespoon Flour
Grated orange rind
1 Orange; juice of, strained
1 teaspoon Brandy or
1 tablespoon Dry sherry
5 ounce Chicken stock
Salt
Pepper
1 Orange; peeled and thinly
cut or sliced up

Saut‚ the veal quickly in butter until golden brown. Remove and set aside.
Add the flour to the pan drippings and mix well. Add orange rind, orange
juice, brandy or sherry and chicken stock. Bring to a boil. Replace the
veal, season with salt and pepper, cover and simmer for 10 minutes. Garnish
with orange slices. Yield: 2 servings.

HELEN SLOAN (MRS. JOHN C.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.