Recipe - Kalvfilet Oskar

4 sl Veal loin; 5oz, trimmed
& pounded to One fourth inch thick
Salt and pepper
Flour
4 lg Asparagus; peeled
2 tablespoon 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.

SCANDIA

SUNSET BOULEVARD, LOS ANGELES.

WINE: ANY DRY WHITE WINE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.