| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Meats, Sauces |
6 |
Servings |
INGREDIENTS
| 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 * |
INSTRUCTIONS
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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