Veal scallops for 4
1/2 c. flour
Pinch of salt
3 tbsp. butter
2 c. sliced fresh mushrooms
Lemon, juiced
1 tsp. sugar
1 tbsp. dried tarragon
1 c. heavy cream
Fresh ground pepper
Finely chopped parsley

Season veal with salt and flour. Brown in 2 tablespoons butter over hot flame, 2 minutes per side. Remove from pan. Add the 1 tablespoon butter and mushrooms, saute until limp, remove from pan. Add lemon juice, sugar and stir until a sizzle forms. Add tarragon and cream, stir until smooth.

Return veal and mushrooms, add pepper, cook on low 15 minutes. (Can be kept warm covered for 30 minutes, if necessary.) Serve with rice, noodles, or spaezels. Salad and fresh green beans and candlelight. Easy.