Date: Sat, 21 Sep 1996 22:58:52 GMT Reply-To: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING) Approved: Mark Alexander Sender: Mark Alexander Followup-To: poster From: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING) Subject: Veal Oscar with Bearnaise Sauce Message-ID: <00d_9609192226@ima.infomail.com> Organization: Austin InfoMail Association - Austin, Texas Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!newsfeed.internetmci.com!news.sgi.com!enews.sgi.com!arclight.uoregon.edu!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail Newsgroups: rec.food.recipes X-NNTP-Posting-User: SAM.WARING@382-48-1.ima.infomail.com X-Mail2News-Path: news.demon.net!hal.9000series.idiscover.net!alexr.idiscover.co.uk Lines: 57 On 11 Sep 96 Brian and Faythe said this about that: BF> I was wondering if anyone out there possible had a recipe for BF> Veal Oscar. MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: VEAL OSCAR WITH SAUCE BEARNAISE Categories: Veal, French 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 MMMMM----------------------SAUCE BEARNAISE--------------------------- 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. MMMMM * Sam Waring Sam.Waring@382-48-1.ima.infomail.com * * Disclaimer: The Infomail Association doesn't necessarily agree with * * my opinions and neither do I. * -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.