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Veal oscar with sauce bernaise

Yield: 6 Servings

Ingredients:

• 6 Veal cutlets (1/4" thick Sirloin cut) Salt and black pepper Flour and butter
• 24 Warmed asparagus spears Cooked tender
• 3 tb Beef stock
• 1 Sauce bernaise

Instructions:

* Recipe follows * Flatten the cutlets lightly on both sides with a mallet heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions 4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon 4 tablespoons EACH: minced parsley and chives salt and black pepper to taste.Boil until reduced by two thirds.

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