Veal a la Teche
24 oz milk fed veal cut in 2 oz scallopini
Red pepper, white pepper, granulated garlic, salt to taste
1 qt heavy whipping cream
2 tbsp shrimp base
2 oz tasso
Green onions- cut and separate tops from bottoms.
2 # crabmeat, picked well for shells
In a heavy saucepan, sauté onion bottoms in a little butter, add cream and reduce until it coats a spoon. Add shrimp base and tasso, season with salt, garlic and white pepper. Set aside.
Pound veal lightly. Season flour with peppers, salt and garlic. Melt butter in sauce pan and sauté lightly dusted veal in butter.
While veal is sautéing, add picked crabmeat to cream and bring back to a simmer. Check seasoning, pour over 2 veal scallopini, garnish with green onion tops and parsley. © 1984 John Albrecht, CEC
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