4 (8 oz.) veal cutlets
6 tbsp. butter
1 c. stock
6 eggs
1 tbsp. chopped chives
1 tsp. salt
1/4 tsp. pepper
10 med. size fresh mushrooms, sliced
16 stalks hot cooked fresh asparagus

Wipe cutlets with damp cloth, pound. Cook in 4 tablespoons butter until golden on both sides and cooked through. Remove cutlets to warmed serving dish and keep hot. Stir stock (bouillon cube is good) into pan gravy and cook until smooth and slightly thickened.

Beat eggs. Add chives, salt and pepper. Saute mushrooms in remaining butter 3 or 4 minutes. Add egg and chive mixture to mushrooms, cook over moderate heat, stirring like scrambled eggs. Pour this mixture over cutlets. Streak with a little hot gravy. Garnish platter with asparagus.