Veal oscar with sauce bÉarnaise
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Veal oscar with sauce bÉarnaise
  Veal    French    Sauces  
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63534. Report a problem with this recipe.
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      Title: Veal oscar with sauce bÉarnaise
 Categories: Veal, French
      Yield: 6 Servings
 
      6    Veal cutlets (1/4" thick;
           -sirloin cut)
           Salt & pepper
           Flour & butter
     24    Asparagus spears, warmed;
           -cooked tender
      2 T  Beef stock

MMMMM----------------------SAUCE BÉARNAISE---------------------------
      1 c  Wine vinegar
      1 c  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
 
  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
  béarnaise 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.
 




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Recipe ID 63534 (Apr 03, 2005)

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