Slice veal thinly into 2 ounce pieces and pound to flatten. Season with salt and pepper. Dust with flour. Dip in eggs. Heat butter in skillet, saute veal golden brown on both sides. Glaze with lemon juice and Chablis. Sprinkle lightly with Parmesan, & reduce for 2 minutes. Wash spinach and blanch. Heat butter, add shallots, season with salt, pepper, and a dash of nutmeg. Mix tomato sauce with Madeira wine, and warm. Make velote with heavy cream. Warm crab meat. One teaspoon bearnaise sauce on each piece of crab meat. Pour tomato sauce around edges of plate. Place spinach in middle of plate, top with 2 veal scallops, put supreme sauce and crab on top, then add 1 tsp bearnaise to top.{$7e}(Original recipe for 6)
