Kalvfilet oskar

4 Servings

Ingredients

Quantity Ingredient
4 slices Veal loin; 5-oz, trimmed & pounded to 1/4 inch thick
Salt and pepper
Flour
4 larges Asparagus; peeled
2 tablespoons Butter
4 Cooked Dungeness crab legs
Sauce Espagnole (see recipe)
Sauce Bernaise (see recipe)

Directions

Sprinkle the veal on both sides with salt and pepper and gently dust with flour. Bring a skillet of salted water to a boil, add the peeled asparagus and cook until just tender, 10 to 12 minutes depending on the diameter of the stalks. Drain and set aside. Heat the butter in a skillet and brown the floured veal about 1 minute on each side. Remove the veal to a warm serving platter. Top each piece of veal with an asparagus spear and on top of that a crab leg. Pour some Sauce Espagnole over each and then a little Sauce Bearnaise. Serve with french fried potatoes on the side.

SCANDIA

SUNSET BOULEVARD, LOS ANGELES.

WINE: ANY DRY WHITE WINE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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