| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frisco, M, Masterchefs, Sauces, Veal |
2 |
Servings |
INGREDIENTS
|
|
Nantua Sauce ** |
|
|
Wine Butter Sauce ** |
|
|
Veal Stuffing ** |
| 4 |
|
Veal, medallions each |
|
|
about 1/4-inch thick |
|
|
Flour, coarse ground all |
|
|
purpose |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 1 |
T |
Oil, olive |
| 1 |
T |
Butter |
| 1 |
T |
Oil, olive |
| 15 |
|
Spinach, leaves fresh |
| 4 |
|
Zucchini, peeled |
| 4 |
|
Asparagus, tips |
INSTRUCTIONS
* These ingredients should be prepared in advance following the
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, Masa's, Vintage Court Hotel, : San
Francisco, CA File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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