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    VEAL OSCAR


    Source of Recipe


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    2 1/2-3 lbs. veal, fresh top round or
    cutlets
    1 lb. crabmeat, jumbo lump
    4 eggs
    2 cans white asparagus
    1/2 lb. butter
    1 lemon
    2 tbsp. Dijon mustard
    1 dash Tabasco sauce
    1 oz. white wine
    1 bunch parsley, fresh

    Trim your veal of visible fat and cut into 2-ounce portions. Always
    cut across the grain of the meat. With a meat mallet, pound veal
    into a thin medallion - three medallions per person. Gently feel
    through the crabmeat and remove any shells, being careful not to
    break lumps. Prepare Hollandaise sauce as follows: Separate egg
    yolks from egg whites and place yolks in a stainless steel mixing
    bowl. Add the juice of 1 lemon, Dijon mustard, Tabasco sauce, and
    white wine and whip with a fine whisk. In a saucepan, completely
    melt the butter and hold for later use. Over a pot of boiling water,
    whisk the egg yolk mixture until slightly thickened. Do not cook
    too fast. If egg mixture begins to scramble, start over.

    When soft peaks form, remove from heat and slowly whisk in melted
    butter, 1 teaspoon at a time. When all butter is incorporated,
    set aside in a warm place until ready to serve. In a saute pan
    with very little oil, sear the medallions of veal on both sides
    and place on a baking sheet arranged in 6-ounce portions. Divide
    the asparagus into 6 equal portions and place the asparagus spears
    on top of each group of veal medallions. Place equal amounts of
    crabmeat on top of the asparagus, season with salt and pepper.
    Place baking sheet pan into a hot oven to heat up the asparagus
    and crabmeat. When hot, remove from oven; place each serving on
    dinner plates, top with Hollandaise sauce and serve. Serves: 6.


 

 

 


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