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, .

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