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2 lb. veal scallops, pounded very thin
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
8 tbsp. butter
1/2 c. white wine
4 tbsp. fresh lemon juice
3 tbsp. capers, drained
2 egg yolks, beaten
4 tbsp. chopped fresh parsley

Cut the scallops into long strips approximately 1 inch wide. Combine flour, salt and pepper; roll the veal strips in it. Gently tie each strip into a knot and recoat with flour mixture. Brown knots on all sides. Add wine, lemon juice and capers to the meat and simmer about 6 minutes until tender. Remove meat to warm serving platter filled with hot buttered noodles with poppy seeds. Make a sauce by adding egg yolks to the skillet and blending quickly until thickened. Pour sauce over knots and noodles and sprinkle with parsley to garnish. Serves 4.
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