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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Veal Scobeyville   
    Categories: Beef, Vegetables, Mushrooms, Fruits, Booze   
         Yield: 1 Serving   
       
         4 oz Veal; pounded very thin   
              Flour   
         1 ts Butter   
         1 ts Shallots   
       1/4 c  Green onion   
       1/2 ts Madagascar green peppercorns   
       1/2 c  Sliced mushrooms   
         1 sm Apple; sliced   
         4 oz Apple cider   
         1 ts Parsley   
              Salt & pepper   
     1 1/4 oz Laird's AppleJack   
       
     Pound veal very thin. Flour and brown in butter; set   
     aside. Sauté shallots, green onion, peppercorns,   
     mushrooms, and apple together in pan until tender. Add   
     cider, parsley, salt and pepper; heat. Add veal; heat, but   
     don't overcook.   
        
     Flame with AppleJack and serve.   
        
     Source: Chef Kirk Smith, Royal Biscuit Restaurant,   
     :       Rochester, New York   
        
     From: http://www.lairdandcompany.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... ReinCarnation: Reconstituting evaporated milk.   
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