Ingredients: |
Ingredients: 1/12 lbs. veal ternderloins,well trimmed
1/4 cup flour
3/4 tsp. salt
pepper
6 oz. pkg, frozen king crab,thawed
2 Tbl. flour
1 well beaten egg
1/2 cup soft bread crumbs
1/4 cup butter or margarine
1/2 cup Sauterne
1 cup Bearnaise Sauce
Bearnaise Sauce
3 Tbl. tarragon vinegar
1 tsp. finely chopped shallots or green onion
4 peppercorns crushed
Tarragon leaves
Chervil leaves
1 Tbl.cold water
4 egg yolks
1/2 cup butter
salt
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Directions: |
Directions:Cut veal into 9 pieces. Flatten slightly with mallet. Combine 1/4 cup flour,S&P.Coat veal.
Dip crab and meat in 2 Tbl. flour, then in egg,finally in bread crumbs. Set aside.
Preheat skillet to 300ºF. fry veal in 2 Tbl. butter till brown.-10 min. Remove to warm platter.Splash hot skillet with sauterne;simmer 1 min.
Pour over veal. Place veal in warm oven to keep warm.
Fry crab in 2 Tbl. butter till brown(about 5 min). Remove from heat;keep warm. To serve,place 1 heaping tsp. Bearnaise Sauce over each piece of veal;top with crab. Pass remaining sauce.
Sauce; In small saucepan combine tarragon,vinegar,shallots,peppercorn and Bouquet Garni of tarragon and chervil leaves. Simmer till liquid is reduced to half. Strain; add 1 Tbl. cold water to herb liquid. Beat egg yolks in top of double boiler(not over water). Slowly add herb liquid. Add a few Tbl. of butter to egg yolks. Place over, not TOUCHING,boiling water. Cook and stir until butter melts
and sauce starts to thicken. Continue adding butter and stirring till all has been used and sauce is smooth as thick cream. Remove from heat. Salt to taste and add 1 tsp. minced tarragon. Makes 1 cup sauce. |
This recipe for Medallions of Veal Oscar is from