Veal and Brie With Asparagus

This is a lovely dinner to present to….your friends, partner/spouse, guests…whomever you wish. It is not complicated. It serves 4

  • 2 tbsp. butter
  • 3/4 cup whipping cream
  • 1 small round of Brie, skin removed
  • 1 cup flour
  • 1-2 tbsp. butter
  • 16 spears fresh asparagus, peeled
  • 8 ounces fresh crab
  • 2 lbs. Veal cutlets

Preparation:

Melt 2 tbsp. of butter in a small saucepan over slow heat.  Add the whipping cream and as bubbles start to form on the edges, whisk in the Brie cheese and stir until completely melted. Cover and set aside to keep warm (or put in warming oven).

If the veal has not been pounded out, take a mallet and, after covering with eaxed paper, pound it out until it is thin and unison in size.  Dredge in the flour and make sure to knock off the excess. Melt the butter in a large fry pan. Cook in the butter for 2-3 minutes until browned . Set aside and keep warm.

Add enough water to your pot with a steamer bowl and bring to the boil. Snap off the asparagus where it does so naturally and drop in the water for only a couple of minutes (keeping the bright green colour). Place the crab meat over the asparagus to steam and get hot.

To assemble, plate the veal, top with a little crabmeat. Place 4 asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up as it is soooo tasty. The only thing this needs is a crisp , warm dinner roll and fresh butter.

Never use margarine for this recipe. Actually, never use margarine. Butter is better for sure.

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