mother's day on a monday

VEAL PICCATA

All-purpose flour
1 lb. veal scallops, pounded thin
Salt and freshly ground pepper
3 tbsp. olive oil1 clo

ve g

arlic, minced

1/2 c. dry white wine1/2 c. chicken broth
3 tbsp. capers
1 lemon, peeled, seeded, diced
2 tbsp. butter2 tbsp. chopped fresh parsley

Flour veal. Season with salt and pepper. In large skillet, saute veal in oil until lightly browned, about 2 to 3 minutes. Remove from pan and keep warm. Add garlic and saute briefly. Add wine and broth; bring to a boil. Reduce to 1/3 cup. Stir in capers and lemon. Return to a boil. Swirl in butter and parsley; continue cooking until sauce thickens and turns creamy. Dip veal slices in sauce to coat. Arrange on platter and spoon remaining sauce over veal. Garnish with lemon slices and parsley sprigs, if desired.

Serves 4.

DINNER BREAD DIP
1/4 c. extra-virgin olive oil
1/8 tsp. onion powder and 1/8 tsp. garlic powder or 2/8 tsp. of either
1/2 tsp. salt
1/8 tsp. chili powder*
1/4 tsp basil
1/8 tsp ground pepper or paprika
slices of bread (for dipping)

FRESH BERRIES WITH GRAND MARNIER CREAM
1 cup whole milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
4 large egg yolks
1/2 sugar
1/4 Grand Marnier liqueur
Fresh berries

In top of double boiler, scald milk, cream and vanilla. In small bowl, beat egg yolks and sugar until light yellow in color. Add egg mixture to milk mixture very slowly, stirring constantly over low heat until sauce thickens. Stir in liqueur. Pour into a lidded jar and refrigerate. Can be made 1 week in advance. To serve, bring sauce to room temperature and mix with berries.