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.
4 5-ounce veal scallops
Salt and pepper
Egg wash (an egg beaten with a little water)
1 tablespoon olive oil plus 3 tablespoons vegetable oil
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.