Kalvfilet Oskar

Kalvfilet Oskar Ingredients

4 sl Veal loin; 5-oz, trimmed	2 tb Butter
Salt and pepper	4 Cooked Dungeness crab legs
Flour	Sauce Espagnole (see recipe)
4 lg Asparagus; peeled	Sauce Bernaise (see recipe)

Instructions for Kalvfilet Oskar

Sprinkle the veal on both sides with salt and pepper and gently dust with flour. Bring a skillet of salted water to a boil, add the peeled asparagus and cook until just tender, 10 to 12 minutes depending on the diameter of the stalks. Drain and set aside. Heat the butter in a skillet and brown the floured veal about 1 minute on each side. Remove the veal to a warm serving platter. Top each piece of veal with an asparagus spear and on top of that a crab leg. Pour some Sauce Espagnole over each and then a little Sauce Bearnaise. Serve with french fried potatoes on the side. SCANDIA SUNSET BOULEVARD, LOS ANGELES. WINE: ANY DRY WHITE WINE From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Asparagus	Butter	Crab	Flour
Veal

Meat Asparagus Butter

for flavor and categorization

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