Veal Oscar (original) (raw)
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. The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) 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.
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|---|---|
| dbo:abstract | 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. The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) 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. (en) Filé Oscar är skivad kalvfilé som serveras med hummerkött, vit sparris, choronsås och tryffelskivor. Anrättningen serverades första gången den 18 september 1897 på Grand Hotel i Stockholm i samband med Oscar II:s 25-årsjubileum som regent. Kreatören bakom rätten var fransmannen Paul Edmond Malaise. Hans mästerverk bestod av kalvfilé på en spegel av choronsås formerande ett O. En tryffelerad hummerstjärt blev kronan på verket och ett par vita sparrisstänger över alltsammans symboliserade den romerska siffran två (II). Detta ihop bildade kungens krönta monogram. (sv) |
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| dbo:wikiPageLength | 1736 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1023018560 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Hollandaise_sauce dbr:Veal dbr:Crab dbr:Lobster dbr:Culinary_art dbr:Asparagus dbc:Veal_dishes dbr:Béarnaise_sauce dbr:Emulsified dbr:List_of_veal_dishes dbr:Sauteed dbr:King_Oscar_II |
| dbp:wikiPageUsesTemplate | dbt:Reflist dbt:Beef |
| dcterms:subject | dbc:Veal_dishes |
| gold:hypernym | dbr:Creation |
| rdf:type | yago:WikicatVealDishes yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 dbo:Organisation yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553 |
| rdfs:comment | 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. The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) 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. (en) Filé Oscar är skivad kalvfilé som serveras med hummerkött, vit sparris, choronsås och tryffelskivor. Anrättningen serverades första gången den 18 september 1897 på Grand Hotel i Stockholm i samband med Oscar II:s 25-årsjubileum som regent. Kreatören bakom rätten var fransmannen Paul Edmond Malaise. Hans mästerverk bestod av kalvfilé på en spegel av choronsås formerande ett O. En tryffelerad hummerstjärt blev kronan på verket och ett par vita sparrisstänger över alltsammans symboliserade den romerska siffran två (II). Detta ihop bildade kungens krönta monogram. (sv) |
| rdfs:label | Veal Oscar (en) Filé Oscar (sv) |
| owl:sameAs | freebase:Veal Oscar yago-res:Veal Oscar wikidata:Veal Oscar dbpedia-sv:Veal Oscar https://global.dbpedia.org/id/N8GT |
| prov:wasDerivedFrom | wikipedia-en:Veal_Oscar?oldid=1023018560&ns=0 |
| foaf:isPrimaryTopicOf | wikipedia-en:Veal_Oscar |
| is dbo:wikiPageDisambiguates of | dbr:Oscar |
| is dbo:wikiPageWikiLink of | dbr:List_of_foods_named_after_people dbr:Oscar |
| is foaf:primaryTopic of | wikipedia-en:Veal_Oscar |