In article 0,
Wayne Boatwright wrote:

Veal is a delicate flavor. Almost anything beyond simple cooking is
overkill, IMNSHO. It would make a nice foil for crabmeat, but the veal
flavor would be lost in the process.

Folks are always trying gild the lily. :-)

I gave the lily a shot. Put in some meringue and the whole damned thing
would float away. But say a ten minute bake might be just right. As I
said... off the top of my head. I know I could make something tasty out
of it. Add capers in the Hollandaise for a kick. I just can't see how it
would taste bad without a slathering of grape jelly and chipotle. I can
see how it could taste good. What's not to like except the bake. It's a
breaded veal cutlet stuffed with crab with spicy Hollandaise.
By the way. I'm not defending the recipe (never been done to my
knowledge).

leo