VEAL OSCAR WITH SAUCE BÉARNAISE

      Title: VEAL OSCAR WITH SAUCE BÉARNAISE
  Categories: Veal, French
       Yield: 6 Servings
  
       6    Veal cutlets (1/4" thick;
            -sirloin cut)
            Salt & pepper
            Flour & butter
      24    Asparagus spears, warmed;
            -cooked tender
       2 T  Beef stock
 
 MMMMM----------------------SAUCE BÉARNAISE---------------------------
       1 c  Wine vinegar
       1 c  Wine, white, dry
       8 T  Shallots, minced
       4 T  Tarragon, fresh
       4 T  Parsley, minced
       4 T  Chives, snipped
            Salt; to taste
            Black pepper; to taste
  
   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.  Saut‚ 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 saut‚ 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
   béarnaise sauce.
   
   Sauce:  Boil wine vinegar and dry white wine with minced shallots
   fresh tarragon minced parsley and chives, salt and black pepper to
   taste. Boil until reduced by two thirds.
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