Veal Oscar

Veal Oscar is a culinary creation said to have been named in honor of Sweden's King Oscar II and served for the first time in september 18, 1897, who was especially partial to its ingredients.[1] The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) meat, and an emulsified butter sauce such as Hollandaise or Béarnaise. [2] Traditionally Veal Oscar is garnished with 2 white asparagus spears.[3][4] In modern times, the dish is often made with steak.

See also

References
  1. Beaulieu, Linda (March 29, 1999). "Try New Wave Veal Oscar for fine spring or Easter dining". AP. The Bryan Times. Retrieved 25 February 2014.
  2. Riches, Derrick. "Crab Oscar Steak Topping". The Spruce Eats.
  3. Herbst, Sharon Tyler (2001). Food Lover's Companion. Hauppauge, NY: Barron's Educational Series, Inc. pp. 772. ISBN 0-7641-1258-9.
  4. "Veal Oscar". Toledo Blade. July 29, 1979. Retrieved 25 February 2014.
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