8 (3 oz.) veal scallops (or veal shoulder, sliced paper thin)
3 tbsp. flour
1 tsp. salt
1/4 tsp. white pepper
3 tbsp. oil
1/4 c. shallots, chopped
1/2 c. white wine or sherry
2 cloves garlic
1 tsp. basil
1 tbsp. butter
1 1/2 c. seedless green grapes

Pound veal until thin. Coat with flour, salt and pepper. Saute veal in 2 tablespoons of oil until brown. Arrange on a warming dish. Add wine, shallots, garlic and basil to skillet. Boil one or two minutes. Stir in butter and add grapes. Heat until warm. Serve over veal. Serves 4.