Medallions of veal with sauces iv (assembly)

Yield: 2 servings

Measure Ingredient
1 x Nantua Sauce **
1 x Wine Butter Sauce **
4 eaches Veal, medallions, (each about 1/4-inch thick)
Flour, coarse ground, all purpose
1 tablespoon Butter
1 tablespoon Oil, olive
15 eaches Spinach, leaves, fresh
1 x Veal Stuffing **
Salt (to taste)
Pepper (to taste)
1 tablespoon Oil, olive
4 smalls Zucchini, peeled
4 eaches 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

From: Rob Stewart Date: 09-08-94

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