8 (2 oz.) pieces veal (or chicken breasts)
2 eggs
3/4 tsp. salt
1/2 tsp. pepper
1 c. flour
3 green asparagus
1/2 lb. crab meat
1 green onion
1 oz. sherry, optional
1/2 c. bread crumbs
1/2 c. butter

Beat eggs well for egg dip. Salt and pepper veal; dip in flour, egg and bread crumbs. Fry in melted butter until golden brown. Melt butter in skillet, saute onion until tender, add crab meat, salt and pepper. Blend together until warm. Add sherry and simmer.

To Serve: Place 2 pieces veal on plate. put 2 tablespoons crab meat mixture on veal. Put several asparagus on top and overlay with Bearnaise Sauce (Knorr Swiss Bearnaise Sauce mix is excellent, if available at your grocers) or Hollandaise Sauce.

HOLLANDAISE SAUCE:

4 egg yolks
2 tbsp. lemon juice
1/2 lb. butter, melted
1/4 tsp. salt

In double boiler, beat egg yolks and stir in lemon juice. Cook very slowly over low heat, don't let water in bottom boil. Add butter, a little at a time, stirring with a whip. Cook until thickened. Makes 1 cup.

BEARNAISE SAUCE:

For Bearnaise Sauce: Add 1/8 teaspoon chives, 1/2 teaspoon parsley, 1/8 teaspoon dry tarragon leaves.