Veal Oscar
Ingredients
- 1 bunch asparagus spears, ends trimmed
- 1 pound king crab legs
- Water
- White wine
- Lemon slices
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 veal cutlets, lightly pounded
- 2 tablespoons butter, divided
- 1 shallot, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon olive oil
- Bearnaise Sauce, recipe follows
- 1/4 cup fresh tarragon, chopped
- 2 shallots, minced
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 3 egg yolks
- 1 stick butter, melted
- Salt and pepper to taste
Instructions
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