Instructions: X Salt, pepper x Flour x Oil x Sauce Bernaise or -Hollandaise 2 Green asparagus spears 1/2 c Crawfish 1/4 c Sliced mushrooms 1/4 c Chopped onions Season veal with salt and pepper, dust with flour and saute 2-3 minutes on both sides. Place veal on plate cover with sauce Bernaise or Hollandaise, place 2 asparagus spears on top of veal one inch apart and fill space with crawfish mixture. Crawfish mixture: Saute onions, mushrooms in butter until tender, add cooked crawfish, saute 5 more minutes, season to taste. Can also use crab.

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