Veal Oscar With Sauce B Arnaise Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Veal cutlets (1/4" thick, sirloin cut)
Salt & pepper,
Flour & butter,
24: Asparagus spears, warmed, cooked tender
2 T: Beef stock,
SAUCE B
ARNAISE
1 cup: Wine vinegar,
1 cup: Wine, white, dry
8 T: Shallots, minced
4 T: Tarragon, fresh
4 T: Parsley, minced
4 T: Chives, snipped
Salt, to taste
Black pepper, to taste
Directions:
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. Saut
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 saut
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
b
arnaise 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.
Source from luhu.jp
knife or rolling pin (a 2 x 4 works well). Season with salt and
black pepper. Dip in flour. Saut
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 saut
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
b
arnaise 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.
Source from luhu.jp