I Believe it was named for a Scandinavian King, (Norway, I think) Veal Oscar is a wonderful dish.

I prepared this in Long Beach, CA some 30 years ago at the now closed Embers Shoreline restaurant.

Prepare a basic breaded Veal cutlet overlay with Bearnaise sauce, Asparagus spears and 3-4" lengths of crabmeat. Cover with another layer of bearnaise sauce, brown under a broiler for 5 to 10 SECONDS! and serve.

Bearnaise is Hollandaise Sauce with the addition of a reduction of white wine, shallots and tarragon.

I hope this helps.

John Blackmer
Southaven, MS