pencil sketch of Bob above the recipe for Veal Oscar


VEAL OSCAR

Toula Patsalis from Kitchen Glamour gave us the following recipe for Veal Oscar. She developed it for the annual Noilly Prat Recipe Contest and won one of the top prizes in the entree category. Congratulations Toula. You and Kitchen Glamour have always been "prize winners" with us! - Bob.

SAUCE (to be made ahead):
3 T. butter
2 shallots, chopped fine
1 clove garlic, crushed
1 1/2 c. chicken broth
1/4 c. sweet vermouth
2 T. lemon juice
1/4 t. salt
1/8 t. pepper
1/8 t. tarragon
6 T. butter
1/4 c. flour
1 egg yolk, beaten with 1 T. broth

In a (2 quart) saucepan saute shallots and garlic in butter for 3 minutes on medium heat. Add chicken broth, vermouth, lemon juice and spices. Bring to a rolling boil and cook, uncovered, for 20 minutes over medium heat. Strain broth into a bowl and set aside. Melt 6 T. butter. Stir in flour with a whisk and make a smooth paste; cook a few seconds. Slowly add broth, whisking as you add liquid. Stir. Turn heat up and continue to stir until mixture thickens. Add egg yolk and whisk briskly. Cook 1 minute. Remove from heat and set aside.

VEAL:
1 1/2-2 lb. veal steak
1 c. seasoned bread crumbs
1 stick butter
1 lb. asparagus, cleaned and steamed 8 minutes
1/4 c. Fontinelia, grated
1/4 c. Parmesan, grated
salt and pepper

Cut veal into serving pieces. Using a meat pounder, flatten steaks to almost 1/4 inch thick. Pat seasoned bread crumbs over entire surface front and back. In a large skillet melt butter. Warm it until it begins to froth. Turn heat to medium and saute veal pieces for 2 minutes on both sides (about 4 minutes). Layer on ovenproof platter. Artistically place bundles of steamed asparagus on platter. Top entire surface with sauce mixture. Sprinkle top with mixed grated cheeses and bake at 375°, for 15 minutes. Serve with steamed rice.
(Serves 6)

Veal Oscar recipe is published in our April, 1992 Menu Minder.