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How To make 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 * Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. 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. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
chives,salt and black pepper to taste.Boil until reduced by two thirds.
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Veal Oscar Sauce Bernaise - Kitchen Cat
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★ Kitchen Cat ★ Veal Oscar Sauce Bernaise Recipe.
A recipe from the KC Sauces collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Salt and Black Pepper
Recipe Follows
Sirloin Cut
1 : Sauce Bernaise
24 : Warmed Asparagus Spears,
Flour and Butter
Cooked Tender
3 tb : Beef Stock
6 : Veal Cutlets 1/4' Thick,
Chef's Corner, Chef Gary Edwards of Fire and Ice - The Times Leader
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If you have any questions, leave them in the comments below and I will get back to you! Thanks for watching.
Bernaise Sauce Ingredients:
3 tablespoons white wine vinegar2 medium shallots, sliced very thin1 stick of unsalted butter, softened and cut into ½ inch slices5 large egg yolks, lightly beaten¼ cup water1 tablespoon fresh lemon juice (more or less to taste)1 teaspoon finely chopped fresh tarragon leaves, divided½ teaspoon flake salt
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