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Categories:Viewed: 62 - Published at: 5 years ago
Ingredients
- 1/2 pound backfin crabmeat, picked over for shells and cartilage
- 2 tablespoons roughly chopped fresh chervil (or substitute parsley)
- 8 (4-ounce) slices veal leg
- Kosher salt and freshly cracked black pepper, to taste
- 8 very thin slices Smithfield ham (or substitute prosciutto)
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons capers, rinsed well
- 1/2 lemon
- 1/4 cup roughly chopped fresh parsley
Method
- Preheat oven to 300 degrees.
- In a small bowl, combine the crabmeat and chervil and toss gently.
- Cover and refrigerate.
- Dry the veal with paper towels, then place each slice between 2 pieces of waxed paper and, using a meat mallet or other blunt instrument like a small saute pan, pound to about 1/4-inch thickness.
- Sprinkle the veal slices generously with salt and pepper, then lay 1 slice of ham on top of each slice.
- Top each piece of ham with 1/8 of the crabmeat mixture.
- Roll up each veal slice into a fat tube and secure with 1 or more toothpicks.
- If you have time, place the birdies in the refrigerator for 20 minutes; this will help keep them sealed as they cook.
- In a large saute pan, melt 2 tablespoons of the butter over medium heat.
- Add the veal, in batches if necessary to avoid crowding, and cook until browned on all sides, 3 to 4 min1utes per side; transfer the birdies to an ovenproof platter as they are done.
- When all the birdies are browned, turn off the oven and place the platter in the oven while you prepare the sauce.
- Add the capers to the pan and cook, stirring, for 3 minutes.
- Drain off the darkened butter, leaving the capers in the pan.
- Add the remaining 2 tablespoons butter to the pan.
- When the butter has melted, squeeze the lemon juice over the capers.
- Add the parsley and stir to combine.
- Season with salt and pepper, pour the sauce over the platter of veal birds, and serve right away.
