Veal Oscar is a culinary creation served for the first time on September 18, 1897, and said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients.[1] The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) meat, and an emulsified butter sauce such as Hollandaise or Béarnaise. [2] Traditionally Veal Oscar is garnished with two white asparagus spears.[3][4] In modern times, the dish is often made with steak.

See also


  1. ^ Beaulieu, Linda (March 29, 1999). "Try New Wave Veal Oscar for fine spring or Easter dining". AP. The Bryan Times. Retrieved 25 February 2014.
  2. ^ Riches, Derrick. "Crab Oscar Steak Topping". The Spruce Eats.
  3. ^ Herbst, Sharon Tyler (2001). Food Lover's Companion. Hauppauge, NY: Barron's Educational Series, Inc. pp. 772. ISBN 0-7641-1258-9.
  4. ^ "Veal Oscar". Toledo Blade. July 29, 1979. Retrieved 25 February 2014.