Veal Normandie and Lump Crabmeat from Louisiana Technical College

Tuesday, December 5, 2006


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


1/2 lb lump crab meat
1 tbsp. butter
2 tbsp. chopped chives
4 large mushrooms cut in 6
Salt & pepper to taste


  • 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.