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Categories: Main courses, Quick and easy

Veal Oscar

Veal Oscar
Luis Sinco / Los Angeles Times

DEAR SOS: There was a popular Hollywood restaurant named Scandia that served a wonderful dish called Veal Oscar. Is it possible to get its recipe or one close to it? BARBARA SCHULTZ Santa Clarita DEAR BARBARA: Is this close? While ... Read more

Total time: 40 minutes | Serves 4
Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

Sauce bearnaise

  • 2 tablespoons white wine
  • 1 tablespoon tarragon vinegar
  • 2 tablespoons chopped fresh tarragon
  • 2 teaspoons minced shallots or onion
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon sugar
  • 1/2 cup (1 stick) butter
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Dash white pepper
  • 1/2 teaspoon prepared mustard

Step 1Place the wine, vinegar, tarragon, shallots, pepper and sugar in a small saucepan. Bring to a boil. Cook rapidly over high heat until almost all the liquid has evaporated, about 3 to 5 minutes.

Step 2Heat the butter in another small saucepan until bubbly, but not browned.

Step 3Place the egg yolks, lemon juice, salt, white pepper and mustard in a blender container. Blend on low speed about 5 seconds.

Step 4With the blender running, add half the butter in a slow, steady stream until the blender blades are covered. Then increase the speed to high and slowly add the remaining butter and cooked wine mixture.

Veal Oscar

  • 1/4 cup (1/2 stick) butter, divided
  • 4 (1/4-pound) veal cutlets, cut 1/2-inch thick
  • Salt, pepper
  • 1/3 cup dry white wine
  • 1/2 pound fresh crab meat
  • 12 asparagus spears, cooked tender-crisp
  • Sauce bearnaise

Step 1Melt 2 tablespoons of butter in a large, heavy skillet over medium-high heat. Season both sides of the cutlets with salt and pepper and add them to the skillet. Cook, turning to brown both sides, about 30 seconds a side. Add the wine, reduce the heat to medium-low, cover and simmer until tender, turning the cutlets over halfway, 5 minutes.

Step 2Cook the crab meat in the remaining 2 tablespoons of butter in a small skillet, 3 to 4 minutes, until heated through. Arrange the veal cutlets on serving dishes. Place equal portions of crab over the top.

Step 3Pour the veal cooking liquid into the crab skillet and boil rapidly until reduced to 1/4 cup, about 3 minutes. Spoon over the crab meat. Add 3 asparagus spears to each serving. Drizzle with sauce bearnaise and serve the remaining sauce on the side.

Each serving:
608 calories; 1,266 mg sodium; 364 mg cholesterol; 48 grams fat; 26 grams saturated fat; 6 grams carbohydrates; 37 grams protein; 1.56 grams fiber.
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