Veal On The Teche 12 veal scallops, 2-3 ounces each, 1 tablespoon chopped fresh basil or 1 teaspoon dried 2 teaspoons salt, 1 tablespoon fresh or dried thyme 1 teaspoon ground red pepper, Dash of nutmeg ½ teaspoon ground black pepper, 1 pound peeled crawfish tails ½ teaspoon ground white pepper, 1 cup all-purpose flour for dredging 1 pint heavy cream, 1 cup (½ pound) butter ½ cup chopped green onions, ½ cup chopped parsley Here's another Acadiana Culinary Classic gold medal winner. This is perhaps the easiest of our meat dishes with cream sauces. Pat the veal dry. In a small bowl, mix together the salt and peppers. Sprinkle the veal with about a third of this mixture on both sides and set aside. Pour the cream into a large heavy skillet and place over medium-high heat. Bring it to a simmer and stir in the green onions, parsley, basil, thyme, nutmeg, and the rest of the salt-pepper mixture. Let the sauce reduce until the cream thickens; it should fall from the spoon in large heavy drips, and the last drop should cling to the spoon. Stir in the crawfish tails. The liquid in them will thin out the sauce considerable, so continue to let it simmer until it regains a thick consistency. Dredge the veal lightly with flour on both sides. Heat the butter in a large heavy skillet over medium-high heat. Add the veal and sauté, turning once until golden brown, about 2 minutes on each side. To serve, place two scallops on each plate and top with a generous amount of the crawfish sauce, dividing the crawfish tails evenly. Serves 6.