Veal Oscar

Saute breaded veal cutlet in 1 T. butter until lightly brown, about 5 minutes. Place on warm serving plate. Top with 4 spears hot asparagus (white, canned), crab meat, and about 2 T. Hollandaise sauce. Serves 1.

Hollandaise Sauce

Put 3 egg yolks, 2 T. tarragon vinegar, ¼ t. salt, pinch of cayenne in blender. Heat ½ c. butter until it bubbles. Turn blender on high and immediately pou in hot butter in steady stream through small opening in cover. Add ½ t. Dijon mustard and whirl until blended, 15 seconds (note: not sure about this sentence—hard to read writing). To reheat, place in top of double boiler. If sauce curdles, add another egg yolk.