Veal Marcelle
Instructions:
- 6 Tablespoon Butter
- 4 Cup Sliced exotic mushrooms
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Tablespoon Minced garlic
- 1/2 Pound Lump crabmeat; picked over
- 1/4 Cup Chopped green onions
- 4 Egg yolks
- 1 Lemon; juiced
- 1 Tablespoon Water
- 1 Tablespoon Creole mustard
- Cayenne pepper; to taste
- 1/2 Pound Butter; melted and warm
- 16 Fresh pencil asparagus spears; blanched
- 8 Veal loin cutlets −; (abt 2 1/2 Ounce ea)
- 1 Cup Flour
- 4 Slice Fresh lemon −; (thin slices)
- 1 Tablespoon Finely−chopped fresh parsley leaves
- In a large saute pan, over medium heat, melt 3 tablespoons of the butter. Add the mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes.
- Add the garlic and crab meat. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and stir in the green onions. Set aside and keep warm.
- In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard. Season with salt and cayenne.
- Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.
- Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Keep warm.
- In a large saute pan, melt 1 tablespoon of the butter. Add the asparagus. Season with salt and pepper. Saute for 2 minutes.
- Remove from the heat and keep warm. Place each piece of veal between a sheet of plastic wrap. Using a meat mallet, pound out very thin.
- Season both sides of the veal with salt and pepper. Season the flour with salt and pepper. Dredge each piece of veal in the flour, coating each side completely.
- In another large saute pan, over medium heat, melt the remaining 2 tablespoons of butter. Add the veal and pan−fry for 1 minute on each side. Remove from the heat.
- To serve, lay two pieces of the veal in the center of each plate.
- Spoon the Hollandaise over the veal. Lay four spears of asparagus over each plate of veal.
- Place a spoonful of the relish in the center of the asparagus.
- Garnish with the pieces of lemon and parsley. This recipe yields 4 servings.