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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 shellsecipes

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.ion Reipes

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