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VEAL OSCAR

2 1/2-3 lbs. veal, fresh top round or cutlets
1 lb. crabmeat, jumbo lump
4 eggs
2 cans white asparagus
1/2 lb. butter
1 lemon
2 tbsp. Dijon mustard
1 dash Tabasco sauce
1 oz. white wine
1 bunch parsley, fresh

Trim your veal of visible fat and cut into 2-ounce portions. Always
cut across the grain of the meat. With a meat mallet, pound veal
into a thin medallion - three medallions per person. Gently feel
through the crabmeat and remove any shells, being careful not to
break lumps. Prepare Hollandaise sauce as follows: Separate egg
yolks from egg whites and place yolks in a stainless steel mixing
bowl. Add the juice of 1 lemon, Dijon mustard, Tabasco sauce, and
white wine and whip with a fine whisk. In a saucepan, completely
melt the butter and hold for later use. Over a pot of boiling water,
whisk the egg yolk mixture until slightly thickened. Do not cook
too fast. If egg mixture begins to scramble, start over.

When soft peaks form, remove from heat and slowly whisk in melted
butter, 1 teaspoon at a time. When all butter is incorporated,
set aside in a warm place until ready to serve. In a saute pan
with very little oil, sear the medallions of veal on both sides
and place on a baking sheet arranged in 6-ounce portions. Divide
the asparagus into 6 equal portions and place the asparagus spears
on top of each group of veal medallions. Place equal amounts of
crabmeat on top of the asparagus, season with salt and pepper.
Place baking sheet pan into a hot oven to heat up the asparagus
and crabmeat. When hot, remove from oven; place each serving on
dinner plates, top with Hollandaise sauce and serve. Serves: 6.

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