Veal Oscar Recipe
Ingredients:
6 (5 oz.) veal cutlets from top round8 fresh mushrooms, sliced
1 pt. Hollandaise sauce
1 lb. lump crabmeat
12 green jumbo asparagus
Cooking Directions:
Cook asparagus in salt water, let cool. Saute mushrooms in four ounces of butter. Add crabmeat and toss for three or four minutes. Dust veal cutlets in flour. Saute until done. Put on six plates with two asparagus (one on each side). Cover veal with crabmeat. Top with Hollandaise sauce and glaze under broiler. Serve at once. Serves 6.Other Recipes you might like:
Simple Savory Fish Bake, Veal King Ferdinand, Veal Oscar, Ascai, Chicken Lasagna, Chicken With Asparagus Mousse
