Subj : St. Oscar 03
To   : All
From : Dave Drum
Date : Tue Mar 23 2021 16:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Oscar w/Sauce Bernaise
 Categories: Beef, Sauces, Wine, Vegetables
      Yield: 6 Servings
 
      6    (1/4" thick) Veal cutlets;
           - sirloin cut)
           Salt & black pepper
           Flour & butter
     24    Warmed asparagus spears;
           - Cooked tender
      3 tb Beef stock

MMMMM-----------------------SAUCE BERNAISE----------------------------
      1 c  Wine vinegar
      1 c  Dry white wine
      8 tb Shallots; minced
      4 tb Fresh tarragon
           +=OR
      4 ts Dried tarragon
      4 tb (ea) parsley & chives;
           - minced
           Salt & pepper
 
  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 wine vinegar and dry white wine
  with the minced shallots, tarragon, parsley and chives.
  Salt and black pepper to taste. Boil until reduced by
  two thirds.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm not grouchy, I just don't like traffic, crowds or politicians.
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