| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
French |
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-7 oz. veal chops |
|
|
Flour; salt & pepper |
| 2 |
tb |
Butter (up to) |
| 16 |
|
Asparagus spears |
| 4 |
oz |
Crabmeat; leg chunks |
|
|
Tomato crustade (see recipe) |
| 2 |
tb |
Chopped shallots |
| 2 |
tb |
Tarragon vinegar (up to) |
| 7 |
|
Peppercorns; crushed |
| 2 |
tb |
White wine |
| 3 |
|
Egg yolks |
| 3/4 |
lb |
Clarified butter |
| 1/2 |
|
Lemon; juice of |
| 2 |
tb |
Strong beef consomme |
|
|
Salt to taste |
|
|
Few grains of cayenne |
| 1/2 |
|
Tarragon leaf; chopped |
INSTRUCTIONS
FOYOT SAUCE
Preheat oven to 325 F. Flour chops, sprinkle w/salt & pepper. Lightly
saute chops brown on each side in butter. Place chops in greased baking
dish,& place uncovered in oven 15-20 min. Apply finger pressure to center
of chop; when firm, remove from oven. Steam asparagus while veal cooks. On
individual plates,place 1 veal chop,Tomato Crustade,& 3-4 asparagus spears.
Place 1 oz. crabmeat on each veal chop. Mask chop w/ Foyot Sauce, serve.
Sauce: Reduce chopped shallots,tarragon vinegar & crushed peppercorns until
almost dry. Add wine & egg yolks. Beat mixture to thick, creamy consistency
using low heat or water bath. Maintaining very low heat, mix in melted
butter very slowly,beating constantly. Add lemon juice,consomme,salt &
pepper. Strain through cheese cloth. Garnish w/ chopped tarragon leaves. To
clarify butter: Cut butter into pieces and place in a saucepan over
moderate heat. When the butter has melted, skim off the foam, and strain
the clear yellow liquid into a bowl, leaving the milky residue in the
bottom of the pan. The clear yellow liquid is the clarified butter.
ALAMEDA PLAZA
WORNALL ROAD; KANSAS CITY
WINE:RUTHERFORD HILL MERLOT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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