Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta

Knut Apitz, Grenadier’s chef and owner, hosted President George H. W. Bush in 1989.  The following dish was “my own concoction,” Chef Apitz said. “with lightly sautéed veal medallions, fresh crayfish tails, and a very light crayfish sauce and a hint of hollandaise sauce.” The President was also served a floating island with fresh raspberries and terrine of duck.

The recipe for the Presidential dish was provided to the Milwaukee Sentinel and the original article can be found http://news.google.com/newspapers?nid=1368&dat=19890216&id=s35QAAAAIBAJ&sjid=qhIEAAAAIBAJ&pg=3334,4398583.

Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta
8 Shallots, finely chopped, divided
Butter to saute’ shallots
1/4 c. Madeira wine
1 1/2 c. brown veal stock
2 tsp. arrowroot, mixed with enough water to dissolve
108 crayfish tails, cleaned, divided
1 tsp. paprika
Dash cayenne pepper
1/2 c. cream
18 (2 oz.) medallions of veal, pounded very thin
Seasonings, to taste, optional
Flour to lightly coat veal
Unsalted butter to saute’ veal
4 oz. unsalted butter or margarine
Hollandaise sauce to lightly coat medallions
Angel hair pasta, cooked

Saute’ 4 shallots in a touch of butter. Deglaze with wine, reduce by about one-third. Add stock, simmer. If you want to thicken sauce, gradually add arrowroot and water mixture to sauce until desired consistency is achieved. Add remaining shallots, crayfish tails, paprika and cayenne. Add Cream slowly, simmer 1 min., set aside.

Season veal, if desired, and lightly dust with flour. Saute’ in unsalted butter or margarine in a preheated pan 20 sec. on each side. Remove and place veal on warm plate.

Top each medallion with 6 crayfish tails. Cover very lightly with hollandaise sauce, and spoon Madeira sauce on the plate around, not over, veal.

Serve with angel hair pasta and fresh vegetables. Serves 6.

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