Recipe ingredients and directions:

2 1/2-3 lbs. veal, fresh top round or

cutlets

1 lb. crabmeat, jumbo lump

4 eggs

2 cans white asparagus

1/2 lb. butter

1 lemon

2 tbsp. Dijon mustard

1 dash Tabasco sauce

1 oz. white wine

1 bunch parsley, fresh

Trim your veal of visible fat and cut into 2-ounce portions. Always

cut across the grain of the meat. With a meat mallet, pound veal

into a thin medallion - three medallions per person. Gently feel

through the crabmeat and remove any shells, being careful not to

break lumps. Prepare Hollandaise sauce as follows: Separate egg

yolks from egg whites and place yolks in a stainless steel mixing

bowl. Add the juice of 1 lemon, Dijon mustard, Tabasco sauce, and

white wine and whip with a fine whisk. In a saucepan, completely

melt the butter and hold for later use. Over a pot of boiling water,

whisk the egg yolk mixture until slightly thickened. Do not cook

too fast. If egg mixture begins to scramble, start over.

When soft peaks form, remove from heat and slowly whisk in melted

butter, 1 teaspoon at a time. When all butter is incorporated,

set aside in a warm place until ready to serve. In a saute pan

with very little oil, sear the medallions of veal on both sides

and place on a baking sheet arranged in 6-ounce portions. Divide

the asparagus into 6 equal portions and place the asparagus spears

on top of each group of veal medallions. Place equal amounts of

crabmeat on top of the asparagus, season with salt and pepper.

Place baking sheet pan into a hot oven to heat up the asparagus

and crabmeat. When hot, remove from oven; place each serving on

dinner plates, top with Hollandaise sauce and serve. Serves: 6.

Category: Beef Veal Recipes