---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Medallions of Veal with Sauces IV (Assembly)
  Categories: Veal, Sauces, Masterchefs, Frisco, M
       Yield: 2 servings
  
       1 x  Nantua Sauce **                     1 x  Veal Stuffing **
       1 x  Wine Butter Sauce **          
 
 ------------------------------------VEAL------------------------------------
       4 ea Veal, medallions, (each                  Salt (to taste)
            -- about 1/4-inch thick)                 Pepper (to taste)
            Flour, coarse ground, all           1 tb Oil, olive
            -- purpose                    
 
 ----------------------------------GARNISH----------------------------------
       1 tb Butter                              4 sm Zucchini, peeled
       1 tb Oil, olive                          4 ea Asparagus, tips
      15 ea Spinach, leaves, fresh         
  
        ** These ingredients should be prepared in advance following the
   appropriate recipes.
   
   Veal:
   =====
   
        Salt and pepper the veal, then dredge it in flour.  Quickly saute 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 saute pan.  Add the
   spinach to the saute pan and cook very briefly.  Reserve.
   
        In another saute pan, heat the oil.  Saute zucchini about 1 to 2
   minutes.  Reserve.
   
        Blanch asparagus tips and reserve.
   
   To Assemble:
   ============
   
        Put the stuffed veal on a bed of sauteed 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.
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court Hotel,
        :       San Francisco, CA
  
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