From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Veal With Pears This excellent veal dish is rich, but otherwise full of subtle flavors. 2 Tbs. butter 1 cup flour 1 tsp. salt 1/4 tsp. white pepper 1/4 tsp. celery salt 8 scallops baby white veal, pounded thin 1 ripe pear, peeled and cut into slices about 1/4 inch thick 1/3 cup Poire William (pear brandy) 2/3 cup half-and-half 1. Season the flour with the salt, pepper, and celery salt. Dredge the veal through the seasoned flour to coat lightly. 2. Heat the butter in a heavy skillet over medium heat until it bubbles. Cook the veal in two or three batches, about a minute on each side, till lightly browned. Remove from pan and keep warm. 3. Add the pear brandy and bring to a boil while whisking the pan. (Be careful; it could ignite, which is all right, but be ready for that.) Add the pears and cook until barely tender. 4. Add the half-and-half and raise the heat to medium-high. Stir the pan lightly and reduce the contents until thickened. 5. Spoon the sauce over the veal and serve immediately. Serves four. This dish is great with orzo pasta or rice. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com