Veal Scallopine with Madeira Sauce (Scallops of Veau au Madère and Scallops Saint Jacques)

Name: Veal Scallopine with Madeira Sauce
Ingredients: 4 thin veal scallops; salt and pepper to taste; 1/2 cup all-purpose flour; 3 tablespoons butter; 1/3 cup Madeira wine; 4 tablespoons chopped green onions; 1/2 cup beef broth; 1 cooked spinach leaf, sautéed in butter or margarine; Optional:; 4-6 cooked scallops, for garnish

1
4 thin veal scallops
2
salt and pepper to taste
3
1/2 cup all-purpose flour
4
3 tablespoons butter
5
1/3 cup Madeira wine
6
4 tablespoons chopped green onions
7
1/2 cup beef broth
8
1 cooked spinach leaf, sautéed in butter or margarine
9
Optional:
10
4-6 cooked scallops, for garnish

Ingredients

1
4 thin veal scallops
2
salt and pepper to taste
3
1/2 cup all-purpose flour
4
3 tablespoons butter
5
1/3 cup Madeira wine
6
4 tablespoons chopped green onions
7
1/2 cup beef broth
8
1 cooked spinach leaf, sautéed in butter or margarine
9
Optional:
10
4-6 cooked scallops, for garnish

Directions

1
Season the veal with salt and pepper to taste and coat with flour
2
In a skillet, melt the butter and fry the veal until browned on both sides
3
Add the Madeira wine, green onions, and cook until the liquid has evaporated
4
Combine the beef broth and cook until boiling
5
Arrange in a serving dish and place sautéed spinach alongside
6
If using scallops, use them to complete the garnish of the dish, with butter whipped with chopped green onions