How To Make Veal Oscar

Описание: FULL RECIPE BELOW

The famous Veal Oscar is a lesson in indulgence: tender veal cutlets, crab meat, asparagus and bernaise sauce. Learn how to make it with our chef in this tutorial video.

VEAL OSCAR RECIPE: http://www.escoffieronline.com/how-to...

Béarnaise Sauce Ingredients
3 large egg yolks
3 tbsp Champagne or white vinegar
1 tbsp white wine
1 tbsp finely chopped shallots
1 tbsp finely chopped fresh tarragon
1 stick of butter melted
1 tsp lemon juice
2 tbsp water
Salt and pepper to taste

Bernaise Sauce Directions
1. Melt stick of butter in a small saucepan over medium heat keep warm to about 125° F. In a small sauce pan combine half the vinegar, white wine, shallots, and tarragon over medium heat and reduce until most of the liquid has evaporated, about 5 minutes. Set aside.
2. In a sauce pan add about ½ gallon of water and bring to a simmer over medium heat. Place egg yolks in a metal bowl and add 2 tbsp of water and 1 tbsp vinegar. Cook quickly over a double boiler until yolks are lighter in color and a ribbon consistency. Remove from heat.
3. Slowly add the calcified butter to the yolks, whisking constantly. Add a few drops of water if the sauce becomes too thick. Add the tarragon reduction, season with salt and pepper to taste. Hold the sauce hot at 125° F for a maximum of 1.5 hours.

Veal Oscar Ingredients
1 lb veal cutlets pound
¼ cup all-purpose flour
½ lb lump crabmeat
2 tbsp whole butter
½ tbsp vegetable oil
12 fresh asparagus spears
Salt and pepper to taste

Veal Oscar Directions
1. Season veal cutlets with salt and pepper dredge in flour and shake excess flour, in a large skillet add 1 tbsp. each butter and oil; heat over medium heat until butter melts. Add veal pieces; cook until lightly browned, about 2 minutes per side. Remove the meat from the pan and set aside. Cook asparagus spears in salted boiling water until tender, about 5 minutes.
2. Melt the remaining butter in the same pan over medium heat, add crab to warm up.
3. To serve, arrange veal, crab and asparagus on warm serving plates; top with béarnaise sauce.

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