Yield: 4 Servings

Sarah Larson / Escoffier OnLine

Talk about a luxurious dish. Veal Oscar is about as indulgent as you can get when it comes to a classic French dish. Tender veal cutlets, crab meat, blanched asparagus are smothered in a rich béarnaise sauce for a meal like you’ve never had before. Veal Oscar is the definition of fine cuisine.

Béarnaise Sauce:

• 3large egg yolks
• 3TBS Champagne or white vinegar
• 1TBS white wine
• 1TBS finely chopped shallots
• 1TBS finely chopped fresh tarragon
• 1stick of butter melted
• 1tsp lemon juice
• 2TBS water
• Salt and pepper to taste

Veal Oscar Ingredients:

• 1lb veal cutlets lb
• ¼cup all-purpose flour
• ½lb lump crab meat
• 2TBS whole butter
• ½TBS vegetable oil
• 12fresh asparagus spears
• Salt and pepper to taste

Bearnaise Sauce:

Melt stick of butter in a small saucepan over medium heat keep warm to about 125° F. In a small sauce pan combine half the vinegar, white wine, shallots, and tarragon over medium heat and reduce until most of the liquid has evaporated, about 5 minutes. Set aside.

In a sauce pan add about ½ gallon of water and bring to a simmer over medium heat. Place egg yolks in a metal bowl and add 2 TBS of water and 1 TBS vinegar. Cook quickly over a double boiler until yolks are lighter in color and a ribbon consistency. Remove from heat.

Slowly add the clarified butter to the yolks, whisking constantly. Add a few drops of water if the sauce becomes too thick. Add the tarragon reduction, season with salt and pepper to taste. Hold the sauce hot at 125°F for a maximum of 1.5 hours.

Veal Oscar:

Season veal cutlets with salt and pepper, dredge in flour and shake excess flour, in a large skillet add 1 TBS each butter and oil; heat over medium heat until butter melts. Add veal pieces; cook until lightly browned, about 2 minutes per side. Remove the meat from the pan and set aside. Cook asparagus spears in salted boiling water until tender, about 5 minutes.

Melt the remaining butter in the same pan over medium heat, add crab to warm up.

To serve:

Arrange veal, crab and asparagus on warm serving plates; top with béarnaise sauce.