Quote:
|
Originally Posted by SAMIAM
Yikes,Newbie.....I'm giving my age away.The White Diamond was a wonderful upscale restaurant in the area back in.......hmmm,,...let me see...the late 1970's ,I think.It was located on shore drive in Center Harbor and is now a condo.They used to serve the best veal oskar on the planet......it was served with white asparagus and king crab.
|
Just curious, was the recipe something like this?
Veal Oskar No. 2232 Yields 4 Servings
4 Veal Cutlets, Cut 1/2" Crabmeat, Carefully
Thick Picked Over
4 Tbls Butter - Buttered Asparagus
1 tsp Salt Tips
1/8 tsp Pepper - Bearnaise Sauce
1/3 Cup Dry White Wine
1/2 Lb Lump or Backfin
Brown the cutlets, several at a time, in butter in a large, heavy skillet over
moderately high heat (5-10 minutes).
Sprinkle with salt and pepper.
Add the wine.
Cover.
Simmer until tender (about 20 minutes).
Saute the crabmeat in a separate skillet with more butter for 3 to 4 minutes.
Arrange the veal on a platter.
Spoon crabmeat over each cutlet.
Pour the veal cooking liquid into the skillet in which the crabmeat was
cooked.
Boil rapidly, uncovered, to reduce to 1/4 cup (for 4 servings, adjust as
needed).
Pour over the crabmeat.
Top each portion with several asparagus tips, arranging more asparagus tips
around the platter.
Drizzle Bearnaise Sauce over.
Serve additional Bearnaise sauce alongside.
http://www.uvm.edu/~sjc/cookbook/veal-oskar.r