Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and saut, 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate, After browning all veal, return meat to the skillet. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper, Stir well until sauce is creamy. Cover and simmer 10 to 15 minutes. Add parsley during the last 5 minutes. While veal is cooking, peel and slice avocado and sprinkle with remaining lemon juice. Bake the slices at 300 ° for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once. Yield: 4 servings.

Helen Harrison (Mrs. Fred H.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,