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    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


    1. Pound meat between sheets of waxed paper until thin. Dip into flour. Brown both sides in margarine in frying pan until cooked. Keep hot.
    2. Cook asparagus in salted water until tender, about 10 to 15 minutes. Drain. Heat crabmeat.
    3. 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.
    4. 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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