Saut, floured veal in 1/4 cup melted butter for 5 minutes, browning on both sides. Remove veal to serving dish and keep warm. Add 2 Tablespoons butter to skillet and saut, onions and mushrooms for 4 to 5 minutes. Add wine and continue cooking until liquid is reduced to 2 Tablespoons. Add whipping cream and seasonings. Cook until mixture is thickened. Fold in whipped cream. Pour sauce over veal and garnish with parsley. Yield: 4 servings.

Jo Ann Drew (Mrs. Tommy, Jr.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,