VEAL OSCAR WITH SAUCE BERNAISE

13.09.2008 | Author: Cook | Posted in Asparagus
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VEAL OSCAR WITH SAUCE BERNAISE


Servings: 6
Ingredients: 

  • 6    Veal cutlets (1/4' thick,
    • 

  • Sirloin cut)
    • 

  • Salt and black pepper
    • 

  • Flour and butter
    • 

  • 24    Warmed asparagus spears,
    • 

  • Cooked tender
    • 

  • 3 tb Beef stock
    • 

  • 1    Sauce bernaise
    • 

  • * Recipe follows *
    •

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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