The Food Show
Veal with Pears
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.
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