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. The dish consists of sauteed veal cutlets topped with crab meat, and an emulsified butter sauce such as Hollandaise or Béarnaise. Traditionally Veal Oscar is garnished with 2 white asparagus spears. In modern times, the dish is often made with steak.
