2 oz. slice veal, flattened and sauteed to your liking
3 spears asparagus, cooked as you like
1 slice of prosciutto
1 slice of imp. Fontina cheese
Bernaise sauce (see below)

Arrange asparagus on plate, place slice of Fontina cheese over asparagus, prosciutto over the cheese, and top with the veal. Heat in oven slightly, when cheese starts to melt, remove and cover with Bernaise sauce over all.

Serves one.

BERNAISE SAUCE:

2 green onions, chopped
2 tbsp. tarragon vinegar
4 egg yolks
4 tbsp. butter
1 tbsp. soup stock
1 tsp. parsley, chopped
1/2 tsp. salt
1/8 tsp. paprika

Add onions to vinegar, cook and simmer to half volume. Strain and cool. Add egg yolks, one at a time, and stir. Cook slowly until smooth, stirring constantly. Add butter, stock, parsley and seasonings. Serve hot.