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Veal Oscar Recipe | |
French Veal | |
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Ingredients:
16 oz. veal, thinly sliced1 cup chablis 1/2 teaspoon ginger 1/2 teaspoon white pepper 1 teaspoon salt flour olive oil 8 oz. asparagus spears 8 oz. crabmeat 1/2 cup hollandaise sauce
Directions:
1. Marinate sliced veal in chablis, ginger, pepper and salt for 20 minutes.2. Roll veal in flour. Saute in olive oil for about 5 minutes. Remove and place on a warm ovenproof plate. 3. Place cooked asparagus spears on top of the veal. 4. Heat crabmeat in a little butter and place over the asparagus. 5. Cover with hollandaise sauce. Reheat breifly in oven, if necessary. Serves four.
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