Veal Oscar With Sauce Bernaise Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Veal cutlets, (1/4" thick,
Sirloin cut),
Salt and black pepper,
Flour and butter,
24: Warmed asparagus spears,
Cooked tender,
3 tbsp: Beef stock,
1: Sauce bernaise,
* Recipe follows *,
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.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.
Source from luhu.jp
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.
Source from luhu.jp