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
* 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.