Veal oscar with sauce bernaise

6 servings

Ingredients

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

Directions

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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