Veal oscar #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-7 oz. veal chops | |
| Flour; salt & pepper | ||
| 2 | tablespoons | Butter (up to) |
| 16 | Asparagus spears | |
| 4 | ounces | Crabmeat; leg chunks |
| Tomato crustade (see recipe) | ||
| 2 | tablespoons | Chopped shallots |
| 2 | tablespoons | Tarragon vinegar (up to) |
| 7 | Peppercorns; crushed | |
| 2 | tablespoons | White wine |
| 3 | Egg yolks | |
| ¾ | pounds | Clarified butter |
| ½ | Lemon; juice of | |
| 2 | tablespoons | Strong beef consomme |
| Salt to taste | ||
| Few grains of cayenne | ||
| ½ | Tarragon leaf; chopped | |
Directions
FOYOT SAUCE
Preheat oven to 325 F. Flour chops, sprinkle w/salt & pepper. Lightly saute chops brown on each side in butter. Place chops in greased baking dish,& place uncovered in oven 15-20 min. Apply finger pressure to center of chop; when firm, remove from oven. Steam asparagus while veal cooks. On individual plates,place 1 veal chop,Tomato Crustade,& 3-4 asparagus spears.
Place 1 oz. crabmeat on each veal chop. Mask chop w/ Foyot Sauce, serve.
Sauce: Reduce chopped shallots,tarragon vinegar & crushed peppercorns until almost dry. Add wine & egg yolks. Beat mixture to thick, creamy consistency using low heat or water bath. Maintaining very low heat, mix in melted butter very slowly,beating constantly. Add lemon juice,consomme,salt & pepper. Strain through cheese cloth. Garnish w/ chopped tarragon leaves. To clarify butter: Cut butter into pieces and place in a saucepan over moderate heat. When the butter has melted, skim off the foam, and strain the clear yellow liquid into a bowl, leaving the milky residue in the bottom of the pan. The clear yellow liquid is the clarified butter.
ALAMEDA PLAZA
WORNALL ROAD; KANSAS CITY
WINE:RUTHERFORD HILL MERLOT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .