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** 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, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 170 (100%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 1203.9mg||42 %|
|Potassium 2.7mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 170
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