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The Taking of the Bastille, 14th July 1789
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Crozier's Veal "Revolution"
Thanks to Tom Fitzmorris
Chef Gerard Crozier created this dish for a Bastille Day special
a few years ago. It's one of the very few dishes he's ever done
that has a (slightly) New Orleans flavor. Simple enough to
make, and when crawfish aren't in season you can use
crabmeat, shrimp, or even lobster."
1 cup flour
1 tablespoon salt
1/4 teaspoon white pepper
4 thin slices veal leg, about 5 ounces each
2 tablespoons vegetable oil
4 tablespoons butter
1 pound fresh crawfish tails
12 ounces fresh mushrooms, sliced
1 pint heavy cream
1/2 cup white wine
1. Blend the salt and pepper into the flour.
2. Lightly pound the veal scallops. Dust lightly with the seasoned flour
on both sides.
3. Heat oil and 2 tablespoons butter in a large skillet and sauté the veal
for three or four minutes, turning once.
4. Set veal on four plates and keep warm.
5. Pour fat from pan, but don't wipe.
6. Add remainder of butter and mushrooms and sauté for one minute.
Add wine and reduce liquid by half over high heat.
7. Add crawfish tails and cream, plus salt and pepper to taste. Agitate
the pan and cook until cream thickens.
8. Spoon crawfish and mushroom sauce over veal and serve.
Index - Beef Recipe Archives
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