1 1/2 lbs. boneless veal shoulder
1/2 c. butter
1/4 c. armagnac, cognac or brandy
1 tsp. Dijon style mustard
2 1/2 c. chicken broth
1/2 c. chablis
2 tsp. currant jelly
1/4 c. chopped fresh parsley
1 tsp. dried tarragon leaves
1/2 tsp. sage
1 tbsp. cornstarch
1 tbsp. water
1/2 lb. sm. fresh mushrooms
1 c. green pitted olives

Cut meat into cubes no larger than 2". Melt 1/4 cup of the butter in a large frying pan. Brown meat without crowding. As they brown, transfer to 1 1/2 quart casserole with lid. When all pieces are browned return meat to frying pan. Add armagnac and ignite. Stir in mustard. Return meat to casserole. Pour in chicken broth and wine. Cover. Place in oven.

Bake at 325 degrees for 2 to 2 1/2 hours or until veal is very tender. Add jelly, half of the parsley, tarragon and sage. Mix together cornstarch and water. Stir into casserole; cook until thickened. Meanwhile, melt remaining butter in frying pan over high heat. Brown mushrooms 3 to 5 minutes. When ready to serve, garnish stew with mushrooms, pitted olives and remaining parsley. Tips: After browning meat, brown mushrooms in same pan without washing.