Ingredients
- 24 warmed asparagus spears
- 6 veal cutlets
- 4 works well
- 1 sauce bernaise
- 1 cup wine vinegar
- 8 tablespoons shallots (minced)
- 3 tb beef stock
- 4 tablespoons tarragon (fresh)
- 4 tablespoons parsley (minced)
- 4 teaspoons tarragon (dried)
- some salt
chives,salt and black pepper to taste.Boil until reduced by two thirds.
