2 lb. veal escallops
Salt & pepper
Paprika
Flour
6 tbsp. butter
3 shallots, finely chopped
1/2 lb. mushrooms, thinly sliced
2/3 c. white wine
1 tbsp. chopped parsley
1 tsp. chopped tarragon
1 tbsp. butter

Season escallops with salt, pepper, paprika and rub with flour. Saute quickly in the butter and place on a warm platter and keep warm. Add shallots to pan and cook about 2 minutes. Add mushrooms and cook 3 minutes. Add 1/3 cup wine and cook until reduced by half. Add parsley, tarragon and remaining wine. Bring to boil, swirl in butter. Pour sauce over veal. Serves 6.