3 Reviews

its a general veal oscar recipe. lump crab meat is better with this some scallions and mushrooms make a good addition to the veal

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keeperovthemagic January 17, 2008

Excellent! This is a beautiful dish to serve and absolutely wonderful. I did have a little trouble keeping everything warm since it cooks so quickly. I boiled the asparagus first, removed from heat but left them in the water while I cooked the veal. I bought pre-cooked crab legs and tossed the bag in with the aspargus to heat them while the veal was cooking. My husband really felt special. Thanks!

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Petite Mommy April 17, 2006
Veal Oscar With Hollandaise Sauce