veal Oscar; veal Oskar
[ OS-kuhr ]
Said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients, this dish consists of sautéed veal cutlets topped with crab or
CRAYFISH meat and
BÉARNAISE SAUCE. Veal Oscar is finished with a garnish of asparagus spears.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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