VEAL OSCAR Recipe

Poach about 1 to 1 & 1/2 LBS. crab legs for about 5 minutes in some water, white wine, a little lemon juice and S & P to taste. When done, crack and reserve meat and keep warm. Place your hand around the flower half with one hand and the tip of the stem with other and bend and wherever they break toss the stem out. Cook them al dente as you normally would or if you have a grill available to you, use my grilled recipe. Set aside and keep warm. While all this is going on, make your béarnaise sauce.


In a small saucepan, combine the tarragon, shallots, vinegar, wine over med. / med. High heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. If you have a double boiler use it, if not place a stainless steel bowl in a saucepan containing simmering water. Whisk the egg yolks until just about doubled in volume. Slowly drizzle in the melted butter while continually beating until sauce is thickened but not like scrambled eggs. Stir in reserved shallot reduction, S & P to taste, lower heat and cover to keep warm. A lot of work, huh! Well, you can always buy the packaged stuff. "NO NO"

Get out some serving platters or spread out some waxed paper on the counter. Dredge the moisten veal medallions in flour and shack off all excess. Dip quickly into egg mixture and drip off excess then pat into breadcrumbs but don't bury it. Dust off all excess crumbs and set aside. Bring a sauté pan to med. / high, add some olive oil and half the butter and bring back to temp. as soon as the butter is melted, start sautéing the veal. Add a splash of wine, S & P to taste and sauté until light golden brown then set aside and keep warm until all the veal is done. To serve, place veal in serving dishes, top with some asparagus, crab and drizzle with Béarnaise sauce. Serve extra béarnaise on the side.