Title: Veal oscar with sauce bernaise
 Categories: Beef, Meats, Sauces
      Yield: 6 Servings
 
      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.