| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Meat | 4 | Servings |
INGREDIENTS
| 4 | sl | Veal loin; 5-oz, trimmed & pounded to 1/4 inch thick |
| Salt and pepper | ||
| Flour | ||
| 4 | lg | Asparagus; peeled |
| 2 | tb | Butter |
| 4 | Cooked Dungeness crab legs | |
| Sauce Espagnole (see recipe) | ||
| Sauce Bernaise (see recipe) |
INSTRUCTIONS
Sprinkle the veal on both sides with salt and pepper and gently dust with flour. Bring a skillet of salted water to a boil, add the peeled asparagus and cook until just tender, 10 to 12 minutes depending on the diameter of the stalks. Drain and set aside. Heat the butter in a skillet and brown the floured veal about 1 minute on each side. Remove the veal to a warm serving platter. Top each piece of veal with an asparagus spear and on top of that a crab leg. Pour some Sauce Espagnole over each and then a little Sauce Bearnaise. Serve with french fried potatoes on the side. SCANDIA SUNSET BOULEVARD, LOS ANGELES. WINE: ANY DRY WHITE WINE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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