Veal Oscar
Source of Recipe
My Own Personal Collection
This dish is a little bit tricky to make, but the end result is delicious.
List of Ingredients
- 4 veal steaks, boneless
- all purpose flour, for coating
- 3 Tbsp. margarine
- 12 fresh asparagus spears
- boiling salted water
- 1/2 lb. crabmeat (you can use imitation, it tastes almost the same)
- BEARNAISE SAUCE:
- 2 Tbsp. white wine
- 1 Tbsp. tarragon vinegar
- 1 Tbsp. chopped green onion
- 1 tsp. dried tarragon leaves (you can use 4 tsp. fresh if desired)
- 1/4 tsp. pepper
- 3 egg yolks
- 1/2 cup butter
Instructions
- Pound meat between sheets of waxed paper until thin. Dip into flour. Brown both sides in margarine in frying pan until cooked. Keep hot.
- Cook asparagus in salted water until tender, about 10 to 15 minutes. Drain. Heat crabmeat.
- SAUCE:
Bring wine, vinegar, green onion, tarragon leaves, and pepper to a boil in a small saucepan. Remove from heat. Cover.
Put egg yolks into blender. Blend together. With blender running, add butter very slowly in a thin stream. Add tarragon mixture. Blend 6 seconds. Keep hot over hot water. If sauce curdles, whisk in 1 to 2 Tbsp. water.
- To serve, place 3 asparagus spears on each steak, along with crab. Spoon sauce over top.
Final Comments
Yield: 1 cup sauce, and 4 servings.
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