•  Basting Sauce
• 3 Tbsp. (45 mL) extra virgin olive oil  
• 2 Tbsp. (30 mL) maple syrup
• 1/4 tsp. (1 mL) dried tarragon 
• 1 Tbsp. (15 mL)  white wine vinegar or pure maple wine vinegar
• 1 tsp. (5 mL)  brown sugar 
• 2-3 drops  Tabasco sauce
•  Lemon juice to taste
•  Salt to taste 
•  pepper to taste 
• 4 5-oz. (150-g)  veal cutlets, cut in two lengthwise

Preheat barbecue to medium.
In a glass bowl, mix sauce ingredients. Set aside.
Cut each cutlet in two lengthwise and thread onto long skewers.
Baste brochettes with sauce and grill 3 minutes per side over indirect heat.
Baste brochettes during cooking.