10 lg. baby white veal cutlets, pounded thin
30 fresh asparagus spears, steamed 5 minutes
20 yellow Bell pepper strips, steamed 2 minutes
10 red Bell pepper strips, steamed 2 minutes
J.D.'s Magic
Olive oil
Flour
1/4 c. olive oil
2/3 c. chicken broth

SAUCE:

3/4 stick butter
1 1/2 tbsp. flour
1 1/2 pts. whipping cream, warmed
5 oz. creme sherry
1 tbsp. fresh dill, chopped
2 oz. Swiss cheese, shredded
4 oz. mild or regular horseradish
Juice of 1/2 lemon
1 tsp. salt
6 beef bouillon cubes
3 oz. water

Lay cutlets out after they are pounded thin. Sprinkle each cutlet lightly with J.D.'s Magic. Place 3 asparagus spears, 2 yellow Bell pepper strips and one red Bell pepper strip at one end of each cutlet. Roll cutlet tightly to the other end and secure with toothpicks. Rub olive oil on each veal cutlet and roll in the flour to coat. In large saucepan, heat 1/4 cup olive oil on medium heat. Fry all veal bundles until golden on all sides. After all fried, return to pan and add chicken broth. Cover and lower heat to low and simmer for 20 to 30 minutes.

FOR SAUCE: Melt butter in deep saucepan and add flour. Stir to blend and over medium heat, cook until roux is golden. Add sherry, warmed whipping cream and fresh dill. Cook for 2 minutes. Add cheese and using a whisk blend until cheese melts. Add horseradish, lemon juice and salt. Stir. In 3 ounces hot water, dissolve the bouillon cubes. Pour into sauce and stir well. Cook an additional 8 to 10 minutes on very low flame. Just before serving, place a veal cutlet on each serving dish and top with a generous amount of sauce.