Cooking Veal Oscar and Veal Saint Michael with Olivia’s Authentic Mediterranean Cuisine

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YORK TOWNSHIP, Pa.–Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday.

For more information: www.olivias.biz

Veal Oscar
6oz fresh veal let slices (pounded)
6 spears - fresh white asparagus (trimmed & steamed)
2 eggs - scrambled (for egg wash)
4 tbsp flour seasoned w salt & pepper to taste
1 cup heavy cream
4 oz fresh jumbo lump crab meat
Fresh sauté served w a side of angel hair Alfredo.
Bernaise sauce:
1 cup butter
4 egg yolks
2 tbsp lemon juice
Salt & pepper to taste
2 tbsp tarragon
Melt butter in a heavy bottom pot, set aside.  Whisk together egg yolks, lemon juice, salt & pepper, heat over a double boiler until thickened about 3-4 minutes. Slowly add in the butter whisking constantly, stir in tarragon.

Veal Saint Michael

6 oz fresh veal
4 oz diver scallops
4 oz broccoli - trimmed and stemmed
4oz heavy cream
Sautéed and served over fettuccini pasta

Cocktails:
X-rated kiss:
X-rated vodka
Cranberry juice
Pineapple juice
Fresh oranges
Add all ingredients over ice, squeeze fresh orange wedges in, shake and serve over ice garnished w fresh oranges

Hazelnut bourbon hot chocolate:
Bourbon whiskey
Frangelico
Hot chocolate
Heavy cream

Make hot chocolate and add heavy cream to taste, add the bourbon whiskey and frangelico.  Top w whipped cream, garnish w chocolate shavings and crispy bacon