Veal Oscar

Veal Oscar

Veal Oscar is a culinary dish that originated from Sweden and is named after King Oscar II, who was known for his fondness for the ingredients used in the dish. It is a classic recipe that combines tender veal, succulent crab meat, fresh asparagus, and rich béarnaise sauce.

Ingredients

The main ingredients for Veal Oscar are:

• Veal cutlets
• Crab meat
• Asparagus
• Béarnaise sauce

Preparation

The preparation of Veal Oscar involves several steps:

1. The veal cutlets are first pounded until they are thin and then seasoned with salt and pepper.
2. The cutlets are then pan-fried until they are golden brown.
3. The asparagus is cooked until it is tender but still crisp.
4. The crab meat is warmed through in a separate pan.
5. The béarnaise sauce is prepared by whisking together egg yolks, white wine vinegar, and melted butter over a double boiler until it is thick and creamy.
6. The dish is assembled by placing the veal cutlet on a plate, topping it with the asparagus and crab meat, and then drizzling the béarnaise sauce over the top.

Variations

There are several variations of Veal Oscar, including:

• Chicken Oscar: This variation substitutes the veal with chicken.
• Steak Oscar: This variation uses steak instead of veal.
• Seafood Oscar: This variation uses a variety of seafood instead of just crab meat.

Serving Suggestions

Veal Oscar is typically served with a side of roasted potatoes or rice. It can also be paired with a crisp white wine to complement the rich flavors of the dish.

See Also

• Swedish cuisine
• King Oscar II
• Béarnaise sauce
• Veal
• Crab
• Asparagus

References

• Veal Oscar Recipe
• History of Veal Oscar
• King Oscar II Biography

External Links

• Official Website of Swedish Cuisine
• Official Website of King Oscar II

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