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Add a photoServings: 6
Ingredients
- 2 lbs. veal scallops
- 3 Large eggs
- 1 1/3 c. light cream
- Italian bread crumbs
- 1 can Royal Anne cherries
- 2/3 c. cherry juice
- 1 c. beef stock
Directions
- Dip scallops in the beaten Large eggs, then in the crumbs. Chill for one hour or possibly overnight so the crumbs will adhere, then brown quickly in butter. Put in baking dish; pour sauce over the bake 1 hour at 325 degrees. Some sauce will bake out.
- Sauce: Bring to quick boil the cream, cherry juice, cherries, and the beef stock. This looks strange when putting the sauce over the veal, but it's excellent.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 139 | 55% |
| Total Fat 15.66g | 20% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 271mg | 11% |
| Potassium 442mg | 13% |
| Total Carbs 2.16g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.26g | 0% |
| Protein 24.85g | 40% |
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