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Chandler's Fine Dining
Veal Bryce
by: Chef Kelon Reddix
3/4 cup Heavy Cream
1 fresh sliced Mushroom
3 teaspoons Parmesan Cheese (shredded)
5 cooked Shrimp (deveined)
2 ounce fresh Crabmeat
Reduce heavy cream.In separate pan sautee shrimp in a teaspoon of butter add fresh mushrooms until tender. Add the 3 teaspoons of parmesan cheese, then add to heavy cream sauce. Continue to simmer on low heat, once thickened add fresh crabmeat. Sautee veal cutlets in 1-ounce of butter, until brown on both sides. Serve immediately accompanied with our Bryce cream sauce. Serves 2
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