Name: Veal Oscar #1
Ingredients: 4 6-7 oz. veal chops; Flour; salt & pepper; 2 tb Butter (up to); 16 Asparagus spears; 4 oz Crabmeat; leg chunks; Tomato crustade (see recipe); 2 tb Chopped shallots; 2 tb Tarragon vinegar (up to); 7 Peppercorns; crushed; 2 tb White wine; 3 Egg yolks; 3/4 lb Clarified butter; 1/2 Lemon; juice of; 2 tb Strong beef consomme; Salt to taste; Few grains of cayenne; 1/2 Tarragon leaf; chopped

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	French	Meat	4	Servings

INGREDIENTS

4		6-7 oz. veal chops
		Flour; salt & pepper
2	tb	Butter (up to)
16		Asparagus spears
4	oz	Crabmeat; leg chunks
		Tomato crustade (see recipe)
2	tb	Chopped shallots
2	tb	Tarragon vinegar (up to)
7		Peppercorns; crushed
2	tb	White wine
3		Egg yolks
3/4	lb	Clarified butter
1/2		Lemon; juice of
2	tb	Strong beef consomme
		Salt to taste
		Few grains of cayenne
1/2		Tarragon leaf; chopped

INSTRUCTIONS

FOYOT SAUCE
Preheat oven to 325 F.  Flour chops, sprinkle w/salt & pepper.  Lightly
saute chops brown on each side in butter. Place chops in greased baking
dish,& place uncovered in oven 15-20 min. Apply finger pressure to center
of chop; when firm, remove from oven. Steam asparagus while veal cooks. On
individual plates,place 1 veal chop,Tomato Crustade,& 3-4 asparagus spears.
Place 1 oz. crabmeat on each veal chop. Mask chop w/ Foyot Sauce, serve.
Sauce: Reduce chopped shallots,tarragon vinegar & crushed peppercorns until
almost dry. Add wine & egg yolks. Beat mixture to thick, creamy consistency
using low heat or water bath. Maintaining very low heat, mix in melted
butter very slowly,beating constantly. Add lemon juice,consomme,salt &
pepper. Strain through cheese cloth. Garnish w/ chopped tarragon leaves. To
clarify butter: Cut butter into pieces and place in a saucepan over
moderate heat. When the butter has melted, skim off the foam, and strain
the clear yellow liquid into a bowl, leaving the milky residue in the
bottom of the pan. The clear yellow liquid is the clarified butter.
ALAMEDA PLAZA
WORNALL ROAD; KANSAS CITY
WINE:RUTHERFORD HILL MERLOT
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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