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Recipe Details

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Summary

Name: Belgian Veal Scallop.

Category: International

Ingredients and Directions

Chop cooked veal to a fine mince; butter a baking−dish and put alternate layers of veal, rice and tomato−sauce

until dish is full. Cover over with fine bread−crumbs; pour over some melted butter and let bake in the oven

until brown. Serve with French peas.