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Tuesday, December 5, 2006
INGREDIENTS FOR VEAL
4 slices of baby veal leg (4oz.) Masticated
Flour for dredging
2 tbsp. butter
1 oz. calvados or cognac
2 tbsp. demi-glace
3/4 cup heavy cream
Salt & pepper to taste
INGREDIENTS FOR LUMP CRABMEAT
1/2 lb lump crab meat
1 tbsp. butter
2 tbsp. chopped chives
4 large mushrooms cut in 6
Salt & pepper to taste
PROCEDURE
- In a sauté pan heat the butter under medium heat.
- Dredge the veal slices and shake off the excess flour.
- Cook on both sides until the veal has a nice color. Reserve the veal and discard grease.
- In the same pan, deglaze with calvados or cognac, flame and add the demi-glace.
- Swirl to mix and add cream.
- Bring to short boil, and add the veal slices to warm up.
- At the same time, in a different pan, warm up the butter and sauté the mushrooms, add the crabmeat and the chives.
- Saute' very quickly not to break the crabmeat. Salt and pepper, and top the veal slice with it.
- Serve at once.
