6 veal cutlets (1/4 thick,
1 sirloin cut)
1 salt and black pepper
1 flour and butter
24 warmed asparagus spears,
1 cooked tender
3 tablespoon beef stock
1 sauce bernaise
1 * 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.

Yield: 6 servings