Bernaise Sauce:
1 cup hollandaise sauce
3-1/2 cups beef stock
1/2 cup white wine
2 tablespoons tarragon vinegar
2 sprigs tarragon or 1 teaspoon dried
1 tablespoon finely chopped shallots
1 sprig parsley
Pinch cayenne pepper

Before beginning the sauce, boil all the ingredients except the hollandaise until the liquid has reduced to 3/4 cup. Strain and cool. Blend two tablespoons of the stock into the hollandaise. The remainder can be frozen for use on grilled meats or chicken.

Veal Oscar:
4 5-ounce veal scallops
Salt and pepper
Flour
Egg wash (an egg beaten with a little water)
1 tablespoon olive oil plus 3 tablespoons vegetable oil
Clarified butter
Lump crab meat
Cooked asparagus spears

Season the veal with salt and pepper. Lightly flour it and dip in the egg wash. Heat the olive oil-vegetable oil mixture in a large pan and quickly brown the veal. Drain the oil from the pan and add the clarified butter. Sauté the veal scallops until they are almost done. Place them in a shallow baking pan and top each with a portion of the crab meat and then a few asparagus spears. Place under the broiler for about 5 minutes. Spoon over the Bernaise sauce and serve immediately. Makes 4 servings.