-
1
Preheat oven to 300 degrees.
-
2
In a small bowl, combine the crabmeat and chervil and toss gently.
-
3
Cover and refrigerate.
-
4
Dry the veal with paper towels, then place each slice between 2 pieces of waxed paper and, using a meat mallet or other blunt instrument like a small saute pan, pound to about 1/4-inch thickness.
-
5
Sprinkle the veal slices generously with salt and pepper, then lay 1 slice of ham on top of each slice.
-
6
Top each piece of ham with 1/8 of the crabmeat mixture.
-
7
Roll up each veal slice into a fat tube and secure with 1 or more toothpicks.
-
8
If you have time, place the birdies in the refrigerator for 20 minutes; this will help keep them sealed as they cook.
-
9
In a large saute pan, melt 2 tablespoons of the butter over medium heat.
-
10
Add the veal, in batches if necessary to avoid crowding, and cook until browned on all sides, 3 to 4 min1utes per side; transfer the birdies to an ovenproof platter as they are done.
-
11
When all the birdies are browned, turn off the oven and place the platter in the oven while you prepare the sauce.
-
12
Add the capers to the pan and cook, stirring, for 3 minutes.
-
13
Drain off the darkened butter, leaving the capers in the pan.
-
14
Add the remaining 2 tablespoons butter to the pan.
-
15
When the butter has melted, squeeze the lemon juice over the capers.
-
16
Add the parsley and stir to combine.
-
17
Season with salt and pepper, pour the sauce over the platter of veal birds, and serve right away.
