Recipe - Veal Marcelle

6 tablespoon Butter
4 cup Sliced exotic mushrooms
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Minced garlic
One half pound Lump crabmeat; picked over
One fourth cup Chopped green onions
4 Egg yolks
1 Lemon; juiced
1 tablespoon Water
1 tablespoon Creole mustard
Cayenne pepper; to taste
One half pound Butter; melted and warm
16 Fresh pencil asparagus
spears; blanched
8 Veal loin cutlets ; (abt 2
One half ounce ea)
1 cup Flour
4 sl Fresh lemon ; (thin slices)
1 tablespoon Finelychopped fresh parsley
leaves

In a large saute pan, over medium heat, melt 3 tablespoons of the butter.
Add the mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes.
Add the garlic and crab meat. Season with salt and pepper. Saute for 2
minutes. Remove from the heat and stir in the green onions. Set aside and
keep warm. In a stainless steel bowl set over a pot of simmering water over
medium heat, whisk the egg yolks with the lemon juice, water, and mustard.
Season with salt and cayenne. Whisk the mixture until pale yellow and
slightly thick. Be careful not to let the bowl touch the water. Remove the
bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a
time, until all is incorporated. Keep warm. In a large saute pan, melt 1
tablespoon of the butter. Add the asparagus. Season with salt and pepper.
Saute for 2 minutes. Remove from the heat and keep warm. Place each piece
of veal between a sheet of plastic wrap. Using a meat mallet, pound out
very thin. Season both sides of the veal with salt and pepper. Season the
flour with salt and pepper. Dredge each piece of veal in the flour, coating
each side completely. In another large saute pan, over medium heat, melt
the remaining 2 tablespoons of butter. Add the veal and panfry for 1
minute on each side. Remove from the heat. To serve, lay two pieces of the
veal in the center of each plate. Spoon the Hollandaise over the veal. Lay
four spears of asparagus over each plate of veal. Place a spoonful of the
relish in the center of the asparagus. Garnish with the pieces of lemon and
parsley. This recipe yields 4