Veal Oscar With Sauce Bernaise
Ingredients
some salt
6 veal cutlets
24 warmed asparagus spears
45 ml beef stock
1 sauce bernaise
4 works well
240 ml wine vinegar
60 gr shallots
20 gr tarragon
6 gr tarragon
7 gr parsley
Instructions
chives,salt and black pepper to taste.Boil until reduced by two thirds.