Medallions of Veal with Sauces

Directions

** These ingredients should be prepared in advance following the appropriate recipes.

Veal:

Salt and pepper the veal, then dredge it in flour. Quickly sauté 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 sauté pan. Add the spinach to the sauté pan and cook very briefly. Reserve.

In another sauté pan, heat the oil. Sauté zucchini about 1 to 2 minutes. Reserve.

Blanch asparagus tips and reserve.

To Assemble:

Put the stuffed veal on a bed of sautéed 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.