150g white veal

100g white button mushrooms

1 litre stock

A little flour, salt & 2 teaspoon cream

Method:

Slice veal finely.

Heat oil, when very hot, stir in veal gently, a little salt. 1/2 minute, add a little flour, veal stock or white wine & blend. Remove immediately, add slightly cooked mushrooms and cream. Return to heat, do not boil, when very hot.

Serve immediately with potatoes blended with chopped cooked bacon and grated cheese.