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Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1929 | ||
Calories from Fat: 1768 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 196.4g | 262 % | |
Saturated Fat 109.6g | 548 % | |
Monounsaturated Fat 60.8g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 2894.3mg | 891 % | |
Sodium 1150mg | 40 % | |
Potassium 440.8mg | 12 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 10.2g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1929
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