Veal recipes |
Veal Oscar With Sauce Bernaise |
6 veal cutlets (1/4 thick, 1 sirloin cut) 1 salt and black pepper 1 flour and butter 24 warmed asparagus spears, 1 cooked tender 3 tablespoon beef stock 1 sauce bernaise 1 * recipe follows * |
Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 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. EACH: minced parsley and chives,salt and black pepper to taste.Boil until reduced by two thirds. |