Preheat oven to 325 F. Flour chops, sprinkle w/salt & pepper. Lightly saute chops brown on each side in butter. Place chops in greased baking dish,& place uncovered in oven 15-20 min. Apply finger pressure to center of chop; when firm, remove from oven. Steam asparagus while veal cooks. On individual plates,place 1 veal chop,Tomato Crustade,& 3-4 asparagus spears. Place 1 oz. crabmeat on each veal chop. Mask chop w/ Foyot Sauce, serve. Sauce: Reduce chopped shallots,tarragon vinegar & crushed peppercorns until almost dry. Add wine & egg yolks. Beat mixture to thick, creamy consistency using low heat or water bath. Maintaining very low heat, mix in melted butter very slowly,beating constantly. Add lemon juice,consomme,salt & pepper. Strain through cheese cloth. Garnish w/ chopped tarragon leaves. To clarify butter: Cut butter into pieces and place in a saucepan over moderate heat. When the butter has melted, skim off the foam, and strain the clear yellow liquid into a bowl, leaving the milky residue in the bottom of the pan. The clear yellow liquid is the clarified butter. ALAMEDA PLAZA WORNALL ROAD; KANSAS CITY WINE:RUTHERFORD HILL MERLOT From the
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1768 (92%)|
|Amt Per Serving||% DV|
|Total Fat 196.4g||262 %|
|Saturated Fat 109.6g||548 %|
|Monounsaturated Fat 60.8g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 2894.3mg||891 %|
|Sodium 1150mg||40 %|
|Potassium 440.8mg||12 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 10.2g|
|Protein 35.4g||51 %|
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Calories per serving: 1929
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