3 tbsp. butter
1/2 lb. fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. salt
Dash of pepper
1 1/2 lb. thin veal cutlets (cut)
1 c. chicken bouillon
1 tbsp. chopped parsley
1 1/2 tsp. oregano leaves
1/4 c. water
2 tbsp. flour
2 tbsp. dry white wine

Melt butter in skillet. Brown veal and mushrooms in butter. Add chicken bouillon, onion, parsley, garlic, oregano, salt and pepper. Cover and cook over low heat 30 minutes or until veal is tender. Stir occasionally. Blend water into flour. Gradually stir into sauce. Heat, stirring until thickened. Add wine, cook 5 minutes longer. Yield: 5 servings.