3 Reviews of Veal Oscar With Hollandaise Sauce

From: Family of four

On Apr 17, 2006

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!

From: Lene

On Nov 27, 2004

From: Chef #730427

On Jan 17, 2008

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