6 (5 oz.) veal cutlets from top round
8 fresh mushrooms, sliced
1 pt. Hollandaise sauce
1 lb. lump crabmeat
12 green jumbo asparagus

Cook asparagus in salt water, let cool. Saute mushrooms in four ounces of butter. Add crabmeat and toss for three or four minutes. Dust veal cutlets in flour. Saute until done. Put on six plates with two asparagus (one on each side). Cover veal with crabmeat. Top with Hollandaise sauce and glaze under broiler. Serve at once. Serves 6.