Oscar of the Waldorf
A one-inch veal medallion with crab, asparagus tip & a ribbon of béarnaise
A tribute to Oscar Tschirky — never a chef, but for 50 years the soul of the dining room
Why this bite? Oscar Tschirky ran the Waldorf's dining room for 50 years — service as art. 'Veal Oscar' salutes him. This is the tribute on a fork.
The Story
He was never a chef. For fifty years Oscar Tschirky was the maître d'hôtel — the man who controlled every table, every menu, every impression at the Waldorf. 'Veal Oscar' bears his name as a salute, and we offer it here as a tribute to the figure who proved that service is its own art form. Veal, crab, asparagus, béarnaise: the dish named for the man who made dining a performance worth dressing for.
Ingredients
- Veal tenderloin
- Jumbo lump crab
- Asparagus tips
- Egg yolks
- Butter
- Tarragon
- White wine vinegar
- Shallot
Preparation
- 1.Sear veal medallions, slice into one-inch portions.
- 2.Warm crab gently; blanch asparagus tips.
- 3.Whisk béarnaise with tarragon, shallot, and vinegar reduction.
- 4.Stack veal, crab, asparagus; ribbon with béarnaise.
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