1 c. butter
4 lbs. cubed veal
3 onions, sliced
2 cloves garlic, minced
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper
2 lbs. mushrooms, quartered
2 c. heavy cream
2 c. beef bouillon
1/2 tsp. nutmeg
1 bay leaf
3 (5 oz.) cans sliced water chestnuts
1/2 c. cognac
1/2 c. chopped parsley

Melt 1/2 the butter in large skillet. Brown the veal, a few pieces at a time. Add the onions and garlic to the skillet, brown them and season with salt, pepper and cayenne. Turn the veal and onion mixture into a large casserole. Saute the mushrooms in the remaining butter. Add to the casserole.

Deglaze the pan with the bouillon and add to the casserole. Add the spices and water chestnuts. Cover and bake at 375 degrees for 1 1/2 hours or until veal is tender. Remove from oven, add the cream and cognac and thicken the sauce. Sprinkle with parsley and serve on green noodles. Serves 12.