---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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