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| RECIPE FOR VEAL OSCAR WITH SAUCE BERNAISE |
Title: Veal Oscar With Sauce Bernaise
Category: Beef
Serves: 6
Ingredients:
| 6.00 | | Veal cutlets (1/4" thick, | | | Sirloin cut) | | | Salt and black pepper | | | Flour and butter | | 24.00 | | Warmed asparagus spears, | | | Cooked tender | | 3.00 | tb | Beef stock | | 1.00 | | Sauce bernaise | | | * Recipe follows * |
Instructions:
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 bernaise sauce.
Serves 6.
SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.
Boil until reduced by two thirds.
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