Medallions of Veal with Sauces Iv (Assembly)

Title:
Medallions of Veal with Sauces Iv (Assembly)

Yield:
2 Servings

Categories:
Veal,
Sauces




Ingredients:





          Nantua Sauce **


          Wine Butter Sauce **


          Veal Stuffing **





------------------------------------VEAL------------------------------------


     4    Veal, medallions, (each


          -- about 1/4-inch thick)


          Flour, coarse ground, all


          -- purpose


          Salt (to taste)


          Pepper (to taste)


     1 tb Oil, olive



----------------------------------GARNISH----------------------------------


     1 tb Butter


     1 tb Oil, olive


    15    Spinach, leaves, fresh


     4 sm Zucchini, peeled


     4    Asparagus, tips





      ** 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