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LOCATION: Recipes >> Beef Veal >> Veal Oscar 02

Print this Recipe    Veal Oscar 02

Veal Oscar
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

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. 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 bearnaise 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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