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4 veal cutlets 1/2" thick 1/2 pound Lump or Backfin crabmeat carefully picked over Buttered asparagus tips 4 tbsp. butter 1 tsp. salt 1/8 tsp black pepper 1/3 cup dry white wine Bearnaise sauce (below) |
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Brown the cutlets, several at a time, in butter in a large, heavy skillet over moderately high heat (5-10 minutes).
Sprinkle with salt and pepper. Add the wine. Cover. Simmer until tender (about 20 minutes). Sauté the crabmeat in a separate skillet with more butter for 3 to 4 minutes. Arrange the veal on a platter. Spoon crabmeat over each cutlet. Pour the veal cooking liquid into the skillet in which the crabmeat was cooked. Boil rapidly, uncovered, to reduce to 1/4 cup (for 4 servings, adjust as needed). Pour over the crabmeat. Top each portion with several asparagus tips, arranging more asparagus tips around the platter. Drizzle Bearnaise Sauce over. Serve additional Bearnaise sauce alongside. |
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Bearnaise Sauce (Yield: 1 cup) 1/4 cup fresh tarragon, chopped 2 shallots, minced 1/4 cup champagne vinegar 1/4 cup dry white wine 3 egg yolks 1 stick butter, melted Salt and pepper to taste |
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In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside rapped in a warm pot. |
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