12 (1 1/2-ounce) veal medallions
1 1/4 teaspoons salt
1 1/8 teaspoons freshly ground white pepper
2/3 cup all-purpose flour
About 1/2 cup vegetable oil
2 tablespoons plus 1 teaspoon unsalted butter
1 pound white button mushrooms, stemmed, wiped clean, and sliced
1/2 cup finely chopped green onions (green parts only)
1 pound jumbo lump crabmeat, picked over for shells and cartilage
16 spears blanched asparagus
1 cup Hollandaise Sauce, recipe follows
3 large egg yolks
2 teaspoons water
1/2 cup melted clarified butter or 8 tablespoons (1 stick) unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
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