Title: Veal a la Madelon with Parisienne Potatoes
Categories: Entree Beef
Yield: 4 Servings

1		Garlic clove, minced
2	tb	Butter
2	lb	Veal, boneless
2	tb	Flour
1	ts	Salt
1/4	ts	Pepper
2		Strips lemon peel, 1" wide
1	c	Boiling water
1	c	Whipping cream
PARISIENNE POTATOES
1	lb	Small cooked potatoes
		Melted butter

Cut veal into bite sized pieces.

Saute garlic in hot butter in heavy skillet. Remove garlic and brown veal in butter. Sprinkle flour, salt, and pepper over meat. Brown again. Add lemon peel and water. Cover. Simmer about 1 hour or until tender. Remove lemon peel. Stir in cream. Heat through.

Serve over cooked small potatoes rolled in hot butter (Parisienne Potatoes)

Source: Betty Crockers New Cookbook for 2 (1971)

**JJ** 011896.2354

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