Dredge veal with seasoned flour. Cook in hot olive oil quickly on both sides. Add wine and lemon juice. Cover and cook over low heat until tender. Sprinkle with salt, pepper and minced parsley. Garnish with sliced lemon dipped in… Continue Reading →
Fold mayonnaise into sour cream. Stir in vinegar gradually and add remaining ingredients. Yield: 12 servings.
Cook lobster tails in boiling salted water. If thawed, boil 11 minutes. If unthawed, allow 1 minute longer. Drain, and drench with cold water. Cut with scissors through thin undershell and pull out meat with fingers. Chill and cut into… Continue Reading →