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Veal and Sour Cream The Harley Cookbook Emily Wadsworth Yield: as you wish ½ lb. veal per person is ample ½ pint sour cream per 1 lb. of veal ½ bottle of capers and liquid per 1/2 pint of sour cream (or to taste) Sauté veal in butter for 10 to 15 minutes. Remove to a 200o oven. Put sour cream in a casserole (or sauté pan) and heat very slowly. Do not boil. Add salt and pepper to taste and the capers with the liquid. Veal should be very thinly sliced (preferably from the leg) and pounded before cooking. NOTE: (From MFG) One could substitute turkey scaloppini for the veal. It has been said that unscrupulous chefs have been known to do that and it can be hard to tell the difference. |
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