1 slice white bread
2 tbsp. milk
1 scallion
1/2 lb. mushrooms
1 lb. ground veal
Salt and pepper
1 tbsp. butter
1 tbsp. oil
1/2 c. chicken stock
1 c. heavy cream
2 tbsp. parsley

Tear bread into pieces and put in bowl. Add milk. Chop scallions, slice mushrooms. When bread is soft mash it, crumble in veal and add scallion, salt and pepper. Mix well and shape into 4 oval patties.

Heat butter and oil in pan over medium heat. Add veal and cook until brown on both sides. Remove, add mushrooms to pan and cook, stirring until they start to soften. Add stock and boil, scraping up brown bits from bottom of pan until only 1 tablespoon of liquid remains. Add cream and cook until sauce thickens. 2 to 3 minutes. Return veal to pan with any juices that have accumulated and heat through.