Serves people

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Veal with Pears


  • 2 Tbs. butter
  • 1 cup flour
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. celery salt
  • 8 scallops baby white veal, pounded thin
  • 1 ripe pear, peeled and cut into slices about 1/4 inch thick
  • 1/3 cup Poire William (pear brandy)
  • 2/3 cup half-and-half


Season the flour with the salt, pepper, and celery salt. Dredge the veal through the seasoned flour to coat lightly.

Heat the butter in a heavy skillet over medium heat until it bubbles. Cook the veal in two or three batches, about a minute on each side, till lightly browned. Remove from pan and keep warm.

Add the pear brandy and bring to a boil while whisking the pan. (Be careful; it could ignite, which is all right, but be ready for that.) Add the pears and cook until barely tender.

Add the half-and-half and raise the heat to medium-high. Stir the pan lightly and reduce the contents until thickened.

Spoon the sauce over the veal and serve immediately.