Veal Oscar

By Tbird

Ingredients

• Sauce:
• 1 10 oz. pkg frozen asparagus spears (or fresh)
• 1 6 oz. pkg crabmeat, drained
• 8 veal scallops (about 1 1/2 lbs.)
• 3 Tbsp flour
• Dash salt
• Dash pepper
• 3 Tbsp butter, divided
• Bearnaise Sauce (recipe follows)
• 3 Tbsp red wine vinegar
• 3 Tbsp dry white wine
• 1 Tbsp finely chopped onion
• 1/4 tsp tarragon
• 1/8 tsp salt
• 1/8 tsp pepper
• Dash chervil
• 1 Tbsp cold water
• 1/2 cup butter, melted
• 3 egg yolks

Details

Servings 4

Preparation

Step 1

Cook asparagus, drain. Place on platter with crabmeat, cover and keep warm in 200 deg. oven. With meat mallet, pound veal between two sheets of wax paper until 1/8" thick. In shallow plate, mix flour with salt and pepper. Toss with veal to coat lightly.

In medium skillet, melt 2 Tbsp butter over medium heat. Add half of veal and cook, turning occasionally, 2-3 minutes util cooked through and lightly browned. Remove to platter; keep warm in oven. Melt remaining 1 Tbsp butter in skillet. Saute remaining half of veal. To serve, place 2 veal scallops on each serving plate. Top with crabmeat and asparagus. Serve with Bearnaise Sauce.

Sauce:

In 1 quart saucepan, combine first 7 ingredients. Bring to boil. Boil 2-3 minutes until reduced by half, leaving 3-4 Tbsp. Strain into blender container. Add water. In small saucepan, melt butter. Add egg yolks to blender. Process 30 seconds. Slowly add butter in thin stream while running at high speed.