12 veal scallops (about 2 pounds)
¼ cup water
¼ teaspoon bottled brown bouquet sauce
2 teaspoons clarified butter
Salt
¾ cup dry white wine
¾ cup Chicken Stock
¼ cup finely chopped onion
1 garlic clove, minced
½ cup fresh lemon juice
¼ teaspoon freshly ground white pepper
½ teaspoon salt
1 tablespoon arrowroot
Cold water
1 tablespoon snipped parsley
1. Pound veal scallops with a mallet until thin and even in thickness. Brush both sides lightly with a mixture of water and brown bouquet sauce. Cook a few pieces of veal in hot butter in a skillet just until done (about 1 minute on each side). Sprinkle lightly with salt. Keep warm in oven while cooking rema ining veal.
2. While veal is cooking, mix wine, stock, onion, and garlic in a small saucepan. Simmer until onion is tender (about 3 minutes). Stir in lemon juice, pepper, and salt.
3. Mix arrowroot with a little cold water. Stir into simmering stock mixture. Simmer, stirring constantly, until mixture thickens.
4. Arrange veal on warm plates. Pour sauce over. Sprinkle with parsley.
6 SERVINGS