• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Kalvfilet Oskar

  • Recipe Submitted by on

Category: Meat

 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)


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.




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