4 lg. pieces veal scallopini
Salt & pepper
1/4 c. butter
16 stalks cooked asparagus
2 lobsters (1 1/2 lb. each) cooked & chopped
Bernaise Sauce (to follow)

Melt butter. Season meat and saute until brown. Reduce heat, cook 10 minutes until tender with lid on. When done, assemble veal. 1 piece veal, top with 4 asparagus each and chopped lobster. Top with sauce.

BERNAISE SAUCE:

In skillet, 2 tablespoons white wine, 1 tablespoon tarragon vinegar, 1 tablespoon dry tarragon, 2 shallots chopped, 1/4 teaspoon pepper. Boil rapidly until liquid evaporated by half. Melt 1/2 cup butter and put in blender 3 egg yolks, pinch cayenne pepper and tarragon mixture. Turn on and off few times, then slowly pour in melted butter. Pour over veal.