As many of you are aware, our Pastor, Msgr. Crosby W. Kern, enjoys fine food. Often times he likes to putter around the rectory kitchen indulging in his own creations. The following is just one of his favorites that he put together for our cookbook enjoyment.

12 baby veal scallops
3 oz. butter
2 tbsp. fresh parsley, finely chopped
2 tbsp. hot beef stock
1/2 tsp. anchovy paste
1/4 c. white wine
2 tbsp. Cream Fraiche or heavy cream
Juice of 1 lemon
Flour
Salt and pepper to taste

Beat the scallops between sheet of waxed paper until thin and flat, but not broken. Sprinkle them with salt and pepper and flour. Melt 2/3 of the butter in a wide pan. Add the veal. Turn up the heat and fry the veal quickly.

When meat is done, put it in heated serving dish and keep it hot. Add the anchovy paste, parsley, lemon juice, remaining butter, stock, wine and cream to the pan. Stir well and as soon as the sauce is bubbling, pour it over the veal. Serve immediately. Serves 6.