Escalopes de Veau Lafayette Recipe | James Beard Foundation
James Beard was an inveterate world traveler who enjoyed staying at the finest European hotels.
Ingredients
- 4 large veal scallops, slightly pounded
- Salt and pepper to taste
- Flour as needed
- 5 to 6 tablespoons butter
- 2 tomatoes, peeled, seeded, and sliced
- 1 small avocado, cut in crosswise slices
- Grated Parmesan cheese as needed
- 1/4 cup port wine
- 1/2 cup veal, beef, or chicken stock
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