Veal Oscar #1
| Yield: | 4 Servings |
| Categories: | Meat |
| 4 | 6-7 oz. veal chops | |
| Flour; salt & pepper | ||
| 2 | tb | Butter |
| 12 | -(up to) | |
| 16 | Asparagus spears | |
| 4 | oz | Crabmeat; leg chunks |
| Tomato crustade (see recipe) | ||
| FOYOT SAUCE | ||
| 2 | tb | Chopped shallots |
| 2 | tb | Tarragon vinegar |
| 5 | -(up to) | |
| 7 | Peppercorns; crushed | |
| 2 | tb | White wine |
| 3 | Egg yolks | |
| 3/4 | lb | Clarified butter |
| 1/2 | Lemon; juice of | |
| 2 | tb | Strong beef consomme |
| Salt to taste | ||
| Few grains of cayenne | ||
| 1/2 | Tarragon leaf; chopped |
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