🫙 From the Spice Rack
Veal Oscar with Sauce Bernaise
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 * Flatte...
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Ingredients2 items
Ingredients
- 6veal cutlets (1/4" thick,
- 1sauce bernaise
Directions
- 1
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
- 2
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
- 3
Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6
- 4
SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tables