Veal Oscar

Makes 6 servings

Ingredients:

1 bunch asparagus spears, ends trimmed
8 ounce king crab meat
water
white wine
lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Béarnaise Sauce (recipe follows)

Preparation:

Blanch asparagus tips in simmering water, drain and set aside. Poach
crab meat in water, white wine and lemon slices until warmed through
and set aside.

In a shallow dish combine flour, salt and pepper and dredge the veal
cutlets. In a sauté pan over medium heat, melt 1 tablespoon of butter
and fry veal 3 minutes each side until golden brown. Remove the veal
to a warm platter.

Using the same pan, melt remaining butter. Stir in shallots and
tarragon. Add olive oil, asparagus and crab. Sauté 2 minutes to warm.

To serve: Place asparagus and crab on top of each cutlet. Drizzle each
with Béarnaise Sauce. Serve hot.

Béarnaise Sauce

Makes 1 cup

Ingredients:

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted and hot
salt and pepper to taste

Preparation:

In a small saucepan, combine the tarragon, shallots, vinegar and wine
over medium-high heat. Bring to a simmer and cook until reduced by
half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water,
or use a double boiler. Whisk the egg yolks until doubled in volume.
Slowly add the melted butter, continue beating until sauce is
thickened. Stir in reserved shallot reduction. Season with salt and
pepper. Set aside to a warm spot.





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