MM: Veal Oscar with Sauce Bearnaise
---------- Recipe via Meal-Master (tm) v8.05
Title: Veal Oscar with Sauce Bearnaise
Categories: Veal, French, Onion, Beef
Yield: 6 Servings
6 Veal cutlets (1/4" thick;
-sirloin cut)
Salt & pepper
Flour & butter
24 Asparagus spears, warmed;
-cooked tender
2 tb Beef stock
----------------------SAUCE BEARNAISE----------------------
1 c Wine vinegar
1 c Wine, white, dry
8 tb Shallots, minced
4 tb Tarragon, fresh
4 tb Parsley, minced
4 tb Chives, snipped
Salt; to taste
Black pepper; to taste
Flatten the cutlets, lightly, on both sides with a
mallet, heavy knife or rolling pin (a 2 x 4 works
well). Season with salt and black pepper. Dip in
flour. Saute in butter over a moderate heat, turning
the cutlets several times until done to golden brown.
Place on a large warmed platter. Pour the beef stock
into a hot saute pan. Let it cook a minute or so, then
pour over the cutlets. Place four asparagus spears on
top of each cutlet and sauce with spoonful of the
bearnaise sauce.
Sauce: Boil wine vinegar and dry white wine with
minced shallots fresh tarragon minced parsley and
chives, salt and black pepper to taste. Boil until
reduced by two thirds.
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