VEAL OSCAR – Beef Veal Food Recipes

VEAL OSCAR – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    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.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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