Categories: Beef, Veal, Sauces 
      Yield: 6 servings 
  
      6    Veal cutlets (1/4" thick,                Cooked tender 
           Sirloin cut)                        3 tb Beef stock 
           Salt and black pepper               1    Sauce bernaise 
           Flour and butter                         * Recipe follows * 
     24    Warmed asparagus spears,        
  
  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.