Recipe: Kalvfilet Oskar
For 4 Persons
Category: Meat
4 sl Veal loin; 5-oz, trimmed
-& pounded to 1/4 inch thick
Salt and pepper
Flour
4 lg Asparagus; peeled
2 tb Butter
4 Cooked Dungeness crab legs
Sauce Espagnole (see recipe)
Sauce Bernaise (see recipe)
Sprinkle the veal on both sides with salt and pepper and gently dust with
flour. Bring a skillet of salted water to a boil, add the peeled asparagus
and cook until just tender, 10 to 12 minutes depending on the diameter of
the stalks. Drain and set aside. Heat the butter in a skillet and brown the
floured veal about 1 minute on each side. Remove the veal to a warm serving
platter. Top each piece of veal with an asparagus spear and on top of that
a crab leg. Pour some Sauce Espagnole over each and then a little Sauce
Bearnaise. Serve with french fried potatoes on the side.
SCANDIA
SUNSET BOULEVARD, LOS ANGELES.
WINE: ANY DRY WHITE WINE
From the
Glen's MM Recipe Archive, http://www.erols.com/hosey.
-----
back