Conference turris::cooks

    I tried this a few years ago and got raves.
    
    Saute fresh crab over low heat in a sherry wine. 
    
    Pound the veal filets. Lightly flour with seasoned flour. (Flour
    with a little salt and pepper added). Brown the veal in pure olive
    oil on each side. Reduce heat and simmer in a Marsala wine. 
    
    Find white asparagus. I found some canned imported from Spain in
    a Gourmet shop in Stow, Mass. I think you will have a problem finding
    fresh. If you do, let us know where you got them. White has a more
    delicate flavor than green.  Heat the asparagus.
    
    Prepare a bernaise(sp) sauce. ( I don't have the recipe with me).
    
    On heated plates place the veal top with crab (recipe is only a
    few pieces of crab but be as generous as you prefer). Add a few
    stalks of white asparagus and top with bernaise sauce. Serve with
    a red but not too dry wine, parsley potatoes and a salad.
    
    Sorry about not having a bernaise sauce recipe, but I'm sure someone
    in this file can help.
    

     2 1/2 Lbs.      Boneless veal rump steak cut 3/4" thick

      1 Tsp.         salt

      1/4 Tsp.       white pepper

       1/4 cup       unsalted butter

       12            spears of fresh hot cooked asparagus 

      1 1/2 cups     cooked lobster, cut into 1/4" dice

      1 1/2 cups     bearnaise sauce 


               Cut meat into 6 portions and rub with salt and pepper. 
       Melt butter in a skillet and over medium heat brown the veal on
       both sides. Cover,reduce heat to low and cook 15 min..
               Arrange meat on a serving platter. Place 2 spears of the 
       asparagus on each portion, top with some of the lobster meat and
       spoon some bearnaise sauce over each portion.  Top with a bit of
       chopped parsley.


       I have never made this. The recipe is from the Swedish section of my
    "Womans Day Encyclopedia of. You are on your own for ror ofor a bearnaise
     sauce recipe, although most basic cookbooks have one. Knorr-Swiss also
     has a bearnaise sauce mix that is not bad at all if you want to make
     this a bit eaiser to prepare.
                                                             Enjoy
                                                                    Mike

    4 veal loin chops (about 2 1/2 lb total)
    salt and pepper
    8 spears fresh asparagus
    2 T = 1 t butter
    4 cooked, peeled shrimp
    3/4 c bearnaise sauce (buy it; it's hard to make properly!)
    
    Sprinkle chops with salt and pepper on both sides, and skewer tail
    of each chop ( to make them look neat - I don't bother).
    Scrape the sides of the asparagus but leave the tips alone (I don't
    scrape them at all).  Put asparagus in a cold water, rbing to a
    boil, and simmer 3 minutes.
    Heat 2 T butter in heavy skillet.  Add chops and cook for 10 minutes
    on each side.
    Heat remaining butter in small skillet and add shrimp.  Cook briefly
    until they are heated through.
    Arrange chops on serving platter and garnish each with 2 asparagus
    spears.
    Spoon bearnaise sauce over asparagus.
    Garnish each one with a shrimp.

Do use fresh brenaise sauce it is much better than the options
and  really it isn't that difficult to make. In Julia Childs
French cooking volume one there is a very easy recipe. (I made it
just last night) The trick is to thicken the egg yolks on the heat,
(I use low direct heat, but a double boiler will work too),
and then REMOVE the the pan from the heat to beat in the butter. I
have never had this sauce break, or fail to thicken. It also freezes
very well, so I make a big batch and freeze the rest. To reheat
allow to thaw overnight in the fridge then allow it to gradually come
to room tempeture, we use it like that, but I suppose you could put
it in a double boiler to heat it all the way up. If you are interested
I could bring in the Julia Child brenaise sauce recipe tomorrow.

-vicki

p.s. Another couple of points I have found that using fresh eggs and clarified
butter improve the sauce.

BTW - Once you master this sauce the technics involved can be put to many
other uses (hollandaise, creme anglaise, ect.)

If your BS lumps up, put it in a cup, clean the pan you are making it in, 
and force it thru a seive back into the clean pan.  Better yet, take the phone 
off the hook!

						     
							- JP

Hi Charlotte,

Yes, I admit you have to drop everything while the sauce is being
beaten, but isn't that what husbands are for ;->. And the total time
it takes to thicken the eggs and then beat the butter in only takes
between 5-10 minutes. Honestly, give Julia's method a try and see if
you don't agree that it's MUCH easier than the traditional (joy of cooking)
method of making the sauce.

-vicki

    If your bearnaise sauce comes out lumpy or seperates, throw it into
    a blender for a few seconds (at high speed). It will come out creamier
    than a hand made sauce, but at least it's still a sauce.
    
    Ken....

    You could make this with veal slices or turkey breast slices.  This
    recipe has shrimp, although you usually see pieces of crab legs
    instead.
    
    Veau a la Oskar
    
    4 veal loin chops, about 2 1/2 lb total (or other meat)
    (salt)
    pepper
    8 spears fresh asparagus
    2 T + 1 t butter
    4 cooked peeled shrimp (or pieces of crab legs)
    3/4 c bearnaise sauce (see below)
    
    Sprinkle the chops on both sides with (salt and) pepper.  Skewer
    the tail of each chop to hold it neatly in place.  Set aside.
    Scrape the sides of the asparagus spears but leave the tips intact.
    Place the asparagus in a skillet of cold water (and slat to taste).
    Bring to a boil and simmer for about 3 minutes or until crisp-tender.
    Drain.
    Heat 2 T of the butter in a heavy skillet large enough to hold the
    chops in one layer.  Add the chops and cook on one side for about
    10 minutes.  Turn and cook on the other side for about ten minutes.
    Meanwhile, heat the remaining butter in a small skiller and add
    the shrimp.  Cook briefly just to heat through.
    
    Arrange the chops on a warmed serving platter and garhish each with
    2 asparagus spears.  Spoon bearnaise sauce over the asparagus and
    garnish the top of each serving with a shrimp.
    
    4 servings
    
    Bearnaise Sauce
    
    3/4 c butter
    2 T finely chopped shallots (you could make do with onions)
    1/2 t crushed peppercorns
    2 T finely chopped fresh tarragon or 1 t dried tarragon
    1/3 c red wine vinegar
    2 T water
    2 egg yolks
    (salt)
    pinch of cayenne
    
    Let the butter melt over very low heat, making sure it does not
    brown.  Pour into a glass measuring cup and skim off the foam. 
    Set aside.
    Combine the shallots, peppercorns, half of the tarragon, and all
    of the vinegar in a saucepan.  Bring to a boil and cook until the
    vinegar has evaporated.
    Remove the saucepan to a cool or cold surface and let stand about
    5 minutes (so it won't scramble the egg yolks).
    Add the water and egg yolks and start beating with a wire whisk.
    Set the pan in a bowl or skillet of simmering water and continue
    beating.  The mixture should increase in volume and become thickened
    and foamy.  Do not overheat or the egg yolks with curdle.  (The
    few times I have made this, the phone always rings at this point.
    If this happens to you, DON'T ANSWER IT!)
    Remove the saucepan from the simmering warer and, stirring vigorously,
    gradually add the butter.  Do not add the milky sediment at the
    bottom of the cup.  Add (salt to taste and) the cayenne.  The sauce
    may be strained through a fine sieve if desired.
    Stir in the remaining tarragon and serve.
    
    Makes about 3/4 cup.

    
    I have just read through all the recipies that I located with a
    dir/title=veal. Some of these were very informative and gave me
    some good ideas for a dinner I'm planning next Sunday. What I was
    really looking to find however, was a recipie for a rolled and stuffed
    veal dish -- like veal rolls picatta. I had something similar at a
    restaurant once, only it had crabmeat in it. I'd like to reproduce
    the dish.
    
    I think, with your help, I can invent such a recipie. I'd like it
    to be a veal cutlet rolled up and stuffed with a crab meat mixture...
    and cooked on the stove top in a picatta-like sauce. Kind of a blend
    between OsKar and Picatta, using the crab yet not the asparagus, since
    it is pretty hard to find in January.  Do you think the bernaise sauce
    will really be missed in a dish like this?
    
    I could top it off with bernaise....
    
    any suggestions or similar recipies? 
    
    thanks ---