2 c. sliced fresh mushrooms
1/4 c. sliced green onion
1/4 c. butter
1/4 tsp. garlic salt
1 1/4 lbs. veal, cut for scaloppine
2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. beef broth
1/4 c. dry white wine
6 thin lemon slices

Saute mushrooms and onion in two tablespoons butter; sprinkle with garlic salt. Remove from skillet. Dip veal in mixture of cornstarch, salt and pepper. Brown in remaining 2 tablespoons butter in skillet. Stir in broth and wine; simmer 15 minutes, stirring occasionally. Add lemon slices last five minutes. Arrange veal on serving plate, top with mushroom mixture and spoon sauce over all. Makes 4 to 6 servings.