Veal Oscar With Sauce Béarnaise



	Veal Oscar With Sauce Béarnaise veal, french 6 veal cutlets (1/4 thick; sirloin cut) 1 salt & pepper 1 flour & butter 24 asparagus spears, warmed; cooked tender 2 tablespoon beef stock ----SAUCE BÉARNAISE---- 1 cup wine vinegar 1 cup wine, white, dry 8 tablespoon shallots, minced 4 tablespoon tarragon, fresh 4 tablespoon parsley, minced 4 tablespoon chives, snipped 1 salt; to taste 1 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.