Wash all vegetables. Mangled string beans. Cut the asparagus pieces. Carrots - small slices. Blanch all the vegetables separately in boiling water with salt and sugar. Melt the butter and saute the flour, pour the broth, stir until smooth, add the crab butter, cream, nutmeg, sugar, salt. Put in the sauce morels, vegetables, crayfish and serve with veal chops, parsley and egg.