Subj : St. Oscar 01 (Romero)
To   : All
From : Dave Drum
Date : Tue Mar 23 2021 16:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Veal Oscar w/Lobster, Asparagus & Sauce Choron
 Categories: Beef, Seafood, Vegetables, Dairy, Sauces
      Yield: 4 Servings
 
      4    (6 oz ea) veal cutlets
      4    (1 lb ea) lobsters
     16 oz Artichoke puree
     20    Spears asparagus
     12 oz Choron sauce
           Salt & fresh ground pepper
      4    Tarragon sprigs

MMMMM----------------------ARTICHOKE PUREE---------------------------
      4 lg Artichokes; leaves & chokes
           - removed
      2 c  Milk
      2 c  Heavy cream
    1/2 c  Mascarpone
    1/4 c  Goat cheese
           Salt & fresh black pepper
      2 tb Sweet butter

MMMMM------------------------CHORON SAUCE-----------------------------
      2 md Shallots; minced
    1/4 ts Fresh ground pepper
    1/2 c  Dry white wine
    1/2 c  White wine vinegar
      3    Egg yolks
      4 tb Water
    1/2 ts Salt
    1/2 lb Sweet butter; clarified
      1 tb Minced tarragon
      1 ts Tomato paste
           +=OR=+
      1 tb Peeled, seeded, fine chopped
           - tomato
 
  Recipe courtesy Wolfgang Puck, 2001
  
  FOR THE ARTICHOKE PUREE: Cut the artichoke into medium
  size pieces and place in a pot. Cover the artichokes
  with milk and cream. Bring to a boil and reduce to a
  low simmer. Cook the artichokes until very tender. Strain
  the artichokes (reserving the liquid). Transfer to a food
  processor. Add a little of the reserved cream if needed.
  Add the mascarpone and goat cheese and blend for 10 more
  seconds or until well mixed together. Season with salt
  and pepper if needed. Stir in the butter. Transfer to a
  container and keep warm.
  
  FOR THE CHORON SAUCE: In a small saucepan, combine the
  shallots, pepper, white wine, and vinegar. Reduce over
  medium heat until 2 tablespoons of liquid remains. In a
  heat-resistant mixing bowl, combine the egg yolks, water,
  salt, and shallot mixture. Whip over hot, but not boiling
  water until thick and creamy. Slowly whisk in the melted
  butter, a few drops at a time, until the sauce begins to
  emulsify. In a slow stream, whisk in the remaining butter
  until it is completely incorporated. Whisk in the
  tarragon. Correct seasoning, to taste. Whisk the
  chopped tomato or tomato paste into the sauce. Correct
  seasoning, to taste. Keep warm until needed.
  
  FOR THE VEAL: Season the veal with the salt and pepper
  and sear in a saute pan over high heat. Transfer to a
  350ºF/175ºC. oven and cook until medium rare (5 to 6
  minutes). Remove from oven and keep warm.
  
  Steam the lobsters for 5 - 7 minutes, remove from water,
  and let rest for 4 minutes. Remove the meat from the
  shell, slice the tail in half, and keep in a little
  warm butter until ready to serve.
  
  Steam the cleaned asparagus until slightly underdone.
  Place a 4-ounce scoop of the artichoke puree in the
  center of each of 4 plates. On the puree place the
  veal and lobster so that they cover the puree. Place
  the warm asparagus on top of the 2 items. Drizzle 3
  ounces choron sauce on top of each of the lobsters and
  around each plate. Garnish with the tarragon sprig.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A gourmet who thinks of calories is like a tart who looks at her watch
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