Veal Oscar Recipe
- 24 stalks asparagus
- 2 tbsp. butter
- 1 tbsp. oil
- 6 (6 ounce.) veal cutlets, pounded thin
- 1 pound crabmeat
- Bearnaise sauce (see recipe in Potpourri section
- Trim and clean asparagus.
- Cook in several qts of boiling, salted water for 4 min or possibly till crisp-tender.
- Make Bearnaise sauce.
- Just before serving, heat butter and oil in skillet.
- Cook cutlets just till done.
- At the same time, place crabmeat in a low oven just till heated through.
- Run asparagus under warm water to heat through.
- Place cutlets on serving platter.
- Top each with crabmeat.
- Place two stalks of asparagus on top of crabmeat.
- Serve Bearnaise sauce over all.
- Makes 6 servings.
- Serve extra asparagus on the side.
stalks asparagus, butter, oil, veal cutlets, crabmeat, bearnaise sauce
Taken from cookeatshare.com/recipes/veal-oscar-22626 (may not work)