2 tsp. butter, divided
1/4 c. each minced onion and celery
10 oz. ground veal
1 egg
6 saltines, crushed and moistened with 2 tbsp. water
1/4 tsp. salt
Dash each thyme leaves and white pepper
1 tsp. enriched all purpose flour
1/3 c. plus 2 tsp. chicken broth
1/4 c. drained canned mushrooms

1. In small nonstick skillet heat 1 teaspoon butter until bubbly; add onion and celery and saute until vegetables are soft but not brown.

2. In bowl combine half the onion mixture, veal, egg, saltines, salt, thyme and white pepper; mix well.

3. Shape veal mixture into 4 patties; sprinkle each with 1/4 teaspoon flour.

4. In 10 inch nonstick skillet heat remaining teaspoon butter, add veal patties and brown on both sides.

5. Add broth, mushrooms, and remaining onion mixture. Cover and simmer 20 to 25 minutes.