Veal Oscar

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter.

Using the same pan, melt remaining butter. Stir in shallots and tarragon.

Add olive oil, asparagus and crab. Saute 2 minutes to warm.

To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.

For the bearnaise sauce: Combine the first 6 ingredients in a small, heavy saucepan; bring to a boil, and cook 1 minute. Strain mixture, reserving liquid; discard solids. Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute or until warm, stirring frequently.

VARIATION: May substitute chicken or turkey cutlets for veal.