There's only one thing that bugs me about this recipe. The photo shows slivered almonds and raisins (or some other small wrinkled thingies) while the recipe never mentions them. Grrrr.
Plume deVeau Scallopine with Apples
Recipe from 1983 Plume de Veau advertising
Sprinkle 1 lb. thin veal slices with salt, pepper and dredge in flour. Brown slices in heavy skillet in 2 tbsp. butter, about 5 minutes per side. Remove meat to warm platter, pour off half the fat. Add 2 tbsp. dry white wine to skillet, bring to boil, add 1 cup evaporated milk and cook down until sauce thickens. In separate pan, heat 1 tbsp. butter, add 2 sliced, peeled apples, tossing gently for 5 minutes. Spoon apples and sauce over meat. Serves 4 to 6.
An 80s coiffure to go along with the fancy 80s recipe above.
Image via Found in Mom's Basement