Side Pannel
Kalvfilet Oskar
Ingredients List
- 4 sl Veal loin; 5-oz, trimmed
- -& pounded to 1/4 inch thick
- Salt and pepper
- Flour
- 4 lg Asparagus; peeled
- 2 tb Butter
- 4 Cooked Dungeness crab legs
- Sauce Espagnole (see recipe)
- Sauce Bernaise (see recipe)
Directions
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
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
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