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VEAL OSCAR WITH SAUCE BERNAISE

Category:    Beef
Yield:6 servings
 
      6    Veal cutlets (1/4" thick,                Cooked tender
           Sirloin cut)                        3 tb Beef stock
           Salt and black pepper               1    Sauce bernaise
           Flour and butter                         * Recipe follows *
     24    Warmed asparagus spears,       
 
  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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