Veal Medallions Black Forest


This is an entree I had back in the 80’s Washington DC. I have no idea if it still exists but it was a wonderful meal. I never had a recipe so work up this one. Like any copy it is not as good as the original but close.  This recipe serves


  • Portions are for one person ( Multiply as needed for number of persons being served)
  • Butter for sauteing
  • 3 medallions veal , ( about 2 oz each and 1/2 " thick) --see tip --
  • ¼ cup lump crabmeat
  • 1 Artichoke bottom
  • 2 small button mushrooms
  • 4 pearl onions or 2 tbsp sliced regular onions Onions, pearl, raw
  • 3 medium Asparagus spears
  • 1/4 cup Bearnaise or White wine sauce
  • sprinkle Paprika to garnish


Step 1

Prepare your choice of sauce and keep warm Cook asparagus til just tender and keep warm In a pan saute onions until cooked and keep warm, in same pan saute mushrooms and keep warm. In a separate pan warm in butter the artichoke bottoms. keep warm In the same pan you sauteed the artichoke bottom warm the crabmeat moving as little as possible so it holds its shape. Keep warm Prepare medallions by browning ( floured or plain) in butter til cook to medium rare. Assembly: Place medallions on plate , overlapping to form a circle. Top with the artichoke bottom filled with the crabmeat. Surround with mushrooms and onions. Place asparagus spears across the top. Finally top with the sauce of choice and dust with paprika


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