Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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