Title: Veal Oscar #2
Categories: Meat Veal Seafood Vegetable
Yield: 6 Servings
| 1 1/2 | lb | Veal cutlets |
| 1/2 | ts | Salt |
| 9 | tb | Margarine; divided |
| 1/2 | ts | Worcestershire Sauce |
| 1/4 | c | Flour |
| 1/8 | ts | Pepper |
| 1 1/2 | c | Milk |
| 1 | c | Seafood; or crabmeat |
| 1/2 | c | White wine |
| 1 | cn | Asparagus spears |
Pound veal thin. Heat 3 T. of margarine in large skillet over medium heat.
Add veal and brown on both sides; keep warm. In saucepan melt 4 T.
margarine. Stir in flour and mix until smooth. Add milk, wine, salt,
Worcestershire and pepper. Cook on medium heat, stirring constantly, until
thickened. Add seafood sections. Arrange veal in single layer in shallow
baking dish. Place asparagus over veal and top with sauce. Bake in 425 oven
until heated through and bubby. By fatfree-request@fatfree.com on Jun 16,
1997