Veal Oscar - cup chopped scallions cup Breadcrumbs 2 TBSP...

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Veal Oscar 2 # veal but tenders 3 oz. white wine vinegar 12 oz. crab meat 2 oz. White wine 1 cup flour 6 egg yolks 2 eggs, beaten 2 TBSP (+/-) Lemon Juice 2 cups breadcrumbs 1 # clarified Butter 36 Asparagus spears, peeled S, P & Cayenne
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Slice and pound the veal into cutlets. Bread the veal cutlets, and keep refrigerated until service. Make a Hollandaise and keep warm. For Service: Sauté Veal in Clarified Butter until golden on one side. Turn the veal and remove from heat. then spread 1 oz. of crabmeat over the top and three asparagus spears. Bush with clarified butter. Place in a hot oven until the crab& asparagus is hot. Remove from oven, place on a large plate and spoon hollandaise over. Serve with Potato Pancakes.
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Potato Pancakes 6 Medium Potatoes ¼ cup grated onion 2 TBSP Flour
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Unformatted text preview: cup chopped scallions cup Breadcrumbs 2 TBSP chopped dill 1 tsp baking powder 1-1/2 tsp. salt tsp pepper Vegetable Oil 2 eggs, beaten Sour Cream Assemble all ingredients. Peel and grate the potatoes on large-hole side of a box grater. Place the potatoes in a clean side towel and wring out the excess liquid. Combine dry ingredients in a mixing bowl. Toss in the potato, and mix well. Stir in the onion, herbs, eggs & salt. Pan Fry potato mixture into 3-inch rounds and fry until golden on each side. (Use Ring Mold to regulate size) Remove and drain on paper towels. Check for being cooked through, if not finish in the oven. 2 to an order. Can be served with sour cream +/or applesauce. FOR HOLLANDAISE 4 egg yolks (12 oz.) Butter Dash salt Dash white pepper...
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Veal Oscar - cup chopped scallions cup Breadcrumbs 2 TBSP...

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