Medallions Of Veal With Sauces Iv (assembly) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
Nantua Sauce **,
Wine Butter Sauce **,
Veal Stuffing **,
VEAL
4 each: Veal, medallions, (each, about 1/4-inch thick)
Flour, coarse ground, all, purpose
Salt, to taste
Pepper, to taste
1 tbsp: Oil, olive
GARNISH
1 tbsp: Butter,
1 tbsp: Oil, olive
15 each: Spinach, leaves, fresh
4 small: Zucchini, peeled
4 each: Asparagus, tips
** These ingredients should be prepared in advance following the,
Directions:
appropriate recipes.
Veal:
=====
Salt and pepper the veal, then dredge it in flour. Quickly saute the
veal slices in oil (turning once).
Drain and pat any excess oil off with a cloth. Place a spoonful of
the prepared stuffing between each two pieces of veal.
Garnish:
========
Parboil the spinach, and heat the butter in a saute pan. Add the
spinach to the saute pan and cook very briefly. Reserve.
In another saute pan, heat the oil. Saute zucchini about 1 to 2
minutes. Reserve.
Blanch asparagus tips and reserve.
To Assemble:
============
Put the stuffed veal on a bed of sauteed spinach. Garnish each plate
with 1 crayfish head and 3 crayfish tails (boiled).
Spoon the Nantua Sauce onto the bottom of each plate.
Add lemon juice and chives to the wine butter and sauce and spoon over
veal. Garnish with two asparagus tips per plate and 2 small zucchini.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp
Veal:
=====
Salt and pepper the veal, then dredge it in flour. Quickly saute the
veal slices in oil (turning once).
Drain and pat any excess oil off with a cloth. Place a spoonful of
the prepared stuffing between each two pieces of veal.
Garnish:
========
Parboil the spinach, and heat the butter in a saute pan. Add the
spinach to the saute pan and cook very briefly. Reserve.
In another saute pan, heat the oil. Saute zucchini about 1 to 2
minutes. Reserve.
Blanch asparagus tips and reserve.
To Assemble:
============
Put the stuffed veal on a bed of sauteed spinach. Garnish each plate
with 1 crayfish head and 3 crayfish tails (boiled).
Spoon the Nantua Sauce onto the bottom of each plate.
Add lemon juice and chives to the wine butter and sauce and spoon over
veal. Garnish with two asparagus tips per plate and 2 small zucchini.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp