Title: Medallions of veal with sauces iv (assembly)
 Categories: Veal, Sauces, Masterchefs, Frisco, M
      Yield: 2 Servings
 
      1 x  Nantua Sauce **
      1 x  Wine Butter Sauce **
      1 x  Veal Stuffing **

MMMMM----------------------------VEAL---------------------------------
      4 ea Veal, medallions, (each
           -- about 1/4-inch thick)
           Flour, coarse ground, all
           -- purpose
           Salt (to taste)
           Pepper (to taste)
      1 tb Oil, olive

MMMMM--------------------------GARNISH-------------------------------
      1 tb Butter
      1 tb Oil, olive
     15 ea Spinach, leaves, fresh
      4 sm Zucchini, peeled
      4 ea Asparagus, tips
 
       ** 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.