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

1. Trim and clean asparagus.
2. Cook in several qts of boiling, salted water for 4 min or possibly till crisp-tender.
3. Make Bearnaise sauce.
4. Just before serving, heat butter and oil in skillet.
5. Cook cutlets just till done.
6. At the same time, place crabmeat in a low oven just till heated through.
7. Run asparagus under warm water to heat through.
8. Place cutlets on serving platter.
9. Top each with crabmeat.
10. Place two stalks of asparagus on top of crabmeat.
11. Serve Bearnaise sauce over all.
12. Makes 6 servings.
13. 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)