January 21 |
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King Oscar II's Birthday
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Veal Oscar
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Ingredients |
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Instructions |
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1.Trim
veal of visible fat and cut into 2-oz portions. (Always cut across the grain
of the meat.) Pound veal into a thin medallion - three medallions per person. 2. Gently feel through the crabmeat and remove any shells, being careful not to break lumps. 3. Make 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. Whip with a fine whisk. 4. In a saucepan, completely melt the butter and hold for later use. 5. 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 tsp at a time. When all butter is incorporated, set aside in a warm place until ready to serve. 6. In a sauté pan with very little oil, sear the medallions of veal on both sides and place on a baking sheet arranged in 6-ounce portions. 7. Divide the asparagus into six equal portions and place the asparagus spears on top of each group of veal medallions. 8. 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 6-8
© 2011 Gordon Nary