Potpourriprinted page 82
VEAL PALM BEACH
Tony Ruegg, W.S.C.A.
PORTIONS: 1
Ingredients
- 2 2 oz. Slices Veal Tenderloin
- 1 oz. Proscuitto Ham
- 1/2 Slice American Cheese
- 1/2 Tsp. Brunoise of Green Pepper
- 1/2 Tsp. Pimento
- 1/2 Tsp. Hearts of Palm
- 1/2 Tsp. Pineapple
- 1/2 Tsp. Banana
- 2 Tbls. Curried Bernaise
Method
- Use two slices veal (as for Cordon Bleu) stuffed with proscuitto ham and cheese. Bread in coconut and saute until golden. Top with a fine brunoise of green pepper, pimento, pineapple, hearts of palm and banana. Coat with Bernaise and glaze. Decorate with three slices of hearts of palm. Serve with cauliflower dipped in tempura batter, then deep fried.
Note from the transcription
Ingredients are printed as three columns headed 'INGREDIENTS:' (quantity, unit, item); each array entry joins the three columns of one row.