Free Recipe Kalvfilet Oskar
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Kalvfilet Oskar Recipe
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)
Kalvfilet Oskar Preparation
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 <Micro Cookbook Collection of French Recipes>. Downloaded from Glen”s MM Recipe Archive, .
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