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Veal Oscar with Sauce Bernaise Recipe

Veal Oscar with Sauce Bernaise recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Veal Oscar with Sauce Bernaise recipe  PDF


6 Veal cutlets (1/4 thick,
Sirloin cut) Salt and black pepper Flour and butter 24 Warmed asparagus spears,
Cooked tender 3 tb Beef stock
1 Sauce bernaise
Recipe follows Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 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 bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
chives,salt and black pepper to taste.Boil until reduced by two thirds.

Veal Oscar with Sauce Bernaise recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
642 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Veal Oscar with Sauce Bernaise recipe  PDF   Asparagus recipes RSS   New

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