Name: Veal Scallops with Creamy Mushroom Sauce
Yield: Makes 4 main-course servings
Ingredients: 1/2 cup all purpose flour; 1 1/4 pounds large veal scallops (each about 1/4 inch thick); 5 tablespoons butter; 8 ounces crimini mushrooms, sliced; 2 large shallots, finely chopped (about 1/2 cup); 3/4 cup dry white wine; 1 cup whipping cream; 2 tablespoons chopped fresh parsley

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John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare — like this veal sauté.

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