Veal Oscar (1978)

• 4 veal cutlets, flattened or pounded very thin
• 16 spears, fresh asparagus, cooked
• 4 crab legs, cooked, shells removed
• 1 cup Hollandaise sauce (ingredients below)
• 2 tbspns, fresh lemon juice
• Pepper to taste
• Flour

Sprinkle cutlets with lemon juice and pepper on both sides. Dust with flour. 

Heat butter in a large skillet. Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.  

Remove to warm platter. On each cutlet, place 4 spears of asparagus and one crab leg. Cover with Hollandaise sauce. Makes 4 servings.

Hollandaise Sauce

• 2 egg yolks
• 1/2 cup butter, divided into 3 pieces
• 1 tbspn fresh lemon juice

Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water. Add butter, 1 piece at a time, stirring constantly until melted. Continue stirring until thickened.

(Origin - "Colorado Cache Cookbook" published by The Junior League of Denver, 1978.)