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Рецепт Medallions Of Veal With Sauces Iv (Assembly)
by Global Cookbook

Medallions Of Veal With Sauces Iv (Assembly)
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Ингредиенты

  • Nantua Sauce ** Wine Butter Sauce ** Veal Stuffing **
  • 4 x Veal, medallions, (each about 1/4-inch thick) Flour, coarse grnd, all purpose Salt (to taste) Pepper (to taste)
  • 1 Tbsp. Oil, olive
  • 1 Tbsp. Butter
  • 1 Tbsp. Oil, olive
  • 15 x Spinach, leaves, fresh
  • 4 sm Zucchini, peeled
  • 4 x Asparagus, tips

Инструкции

  1. These ingredients should be prepared in advance following the appropriate recipes.
  2. Veal:Salt and pepper the veal, then dredge it in flour. Quickly saute/fry the veal slices in oil (turning once).
  3. Drain and pat any excess oil off with a cloth. Place a spoonful of the prepared stuffing between each two pcs of veal.
  4. Garnish:Parboil the spinach, and heat the butter in a saute/fry pan. Add in the spinach to the saute/fry pan and cook very briefly. Reserve.
  5. In another saute/fry pan, heat the oil. Saute/fry zucchini about 1 to 2 min. Reserve.
  6. Blanch asparagus tips and reserve.
  7. To Assemble:Put the stuffed veal on a bed of sauteed spinach. Garnish each plate with 1 crayfish head and 3 crayfish tails (boiled).
  8. Spoon the Nantua Sauce onto the bottom of each plate.
  9. Add in 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.