1/2 lb. veal, cubed
1/2 lb. pork, cubed
3 c. sliced mushrooms
3 tbsp. salad oil
Pearl onions
1 tbsp. tomato paste
1 tsp. each chives & parsley
2 tbsp. butter
2 tbsp. green onions
1/2 c. dry white wine
1/2 c. chicken broth
1 c. cream

Saute mushrooms, veal and pork in salad oil; set aside. Saute green onions in butter. Mix above and add wine and chicken broth and reduce by half. Add herbs, tomato paste, cream. Heat through and serve over noodles.