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Veal Marcelle

This rich, old-style dish was created by the chefs at Commander’s Palace in honor of Marcelle Bienvenu. She worked at Commander’s for a few years, opened her own restaurant outside Lafayette, wrote many of Emeril’s cookbooks, and is the author of the best food column in the New Orleans newspaper. She, Dick Brennan and I had dinner together at Commander’s monthly for almost ten years. This is a really rich dish–a Creole variation on veal Oscar. The recipe is adapted from one in the Commander’s Palace Cookbook, by Ella and Dick Brennan.

Veal Marcelle

  • 8 slices veal , about 3 oz, each
  • Creole seasoning
  • All-purpose flour
  • 3 Tbs. butter
  • 1/2 cups green onions, thinly sliced
  • 2 medium shallots, chopped
  • 1 cup jumbo lump crabmeat
  • 2 tsp. Worcestershire sauce
  • 1 cup hollandaise

1. Pound the veal between two sheets of plastic wrap. Season with meat seasoning and coat very lightly with flour.

2. Heat the butter in a skillet until it bubbles. Add the veal and cook until golden brown on both sides, turning once. This happens quickly; don’t overcook.

3. Remove the veal and keep it warm. Add the green onions, shallots, crabmeat, and Worcesterhisre to the pan. Stir while cooking for about a minutes.

4. Place two slices of veal on each plate and divide the pan contents among them. Top with hollandaise and serve immediately.

Serves four.

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