Amount	Ingredient
As needed	all purpose flour
5 Ounces	clarified unsalted butter
1-1/2 Teaspoons	cold water
3 Tablespoons	dry white wine
3 Large	egg yolks
20 Medium	fresh asparagus spears, steamed, shocked and cut into pieces
1/3-Pound	fresh crabmeat, picked over to remove shells
6 Sprigs	fresh tarragon, leaves removed and reserved
To taste	salt and ground white pepper
1 Medium	shallot, minced
3 Tablespoons	tarragon vinegar
5 4-Ounce	TURKEY CUTLETS
1/2 Cup	warm (not hot) clarified unsalted butter
8	White peppercorns, lightly crushed