Best Veal Birdies Tidewater Style With Smithfield Ham Backfin Crab And Lemon Caper Sauce Recipes

Crab Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

8 ounces cooked squid ink pasta 1 tablespoon dry white wine
2 tablespoons unsalted butter 1 cup White Sauce, recipe follows
12 ounces peeled deviant shrimp, Salt, cayenne pepper
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded,
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded, picked over cut into 1/4-inch dice
1 tablespoon tomato paste 2 tablespoons finely snipped chives

Steps:

Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

Feinschmeckerrole image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 slices smoked ham
4 slices leg of veal, pounded thin
8 sage leaves, finely sliced
2 tablespoons ground hazelnuts
4 large flat mushrooms
Black pepper and salt
Clarified butter
1 tablespoon paprika
1/2 lemon, juiced

Steps:

Preheat oven to 400 degrees. Place 1 slice of smoked ham on each veal slice. Season with pepper and sprinkle each with sage leaves and ground hazelnuts. Fry the whole mushrooms in a little clarified butter and then place 1 mushroom on each veal slice.
Roll up veal and tie with string. Season with salt and pepper. Place the veal rolls in an oven-proof dish, brush with clarified butter and dust generously with paprika. Brush once more with clarified butter. Place in the oven and cook uncovered for 20 minutes, basting from time to time. Remove veal from oven and slice each roll in half lengthwise with a very sharp knife. Arrange on a serving dish. Place the oven-proof dish on the heat and add the lemon juice, stir well to combine with the pan juices and then nap the veal rolls. Accompany with broccoli vinaigrette, if desired.