Floured and butter sauteed veal scallops are served with a brandy cream sauce with sliced apples.

Veal Scallopini with Brandy Cream Sauce

1 pound veal scallopini, pounded 1/4-inch thick (about 4 cutlets)

1/4 cup all-purpose flour

3 tablespoons butter or margarine

1 medium apple, thinly sliced

1 envelope golden onion soup mix

1 1/2 cups water

2 tablespoons brandy

1/2 cup half-and-half

1 tablespoon light brown sugar

1. Lightly coat veal with flour.
2. In large skillet, melt butter and cook veal over medium hat until tender. Remove veal to serving platter and keep warm.
3. Reserve 1 tablespoon drippings. Add apple, then golden onion soup mix thoroughly blended with water and brandy to reserved drippings. Bring to a boil, then simmer, stirring occasionally, 10 minutes.
4. Stir in half-and-half and sugar and heat through. Serve sauce over veal.

Makes about 4 servings.