2 lb. veal cutlets, sliced wafer thin
3 tbsp. olive or salad oil
Seasoned flour
1 c. beef or chicken broth
1/2 lb. mushrooms, sliced thin
1 tsp. tarragon vinegar
1 tbsp. chopped parsley
1 bay leaf
1/2 c. Sauterne wine
Grated Parmesan cheese

Coat cutlets very lightly with flour. Cook in oil over low heat until lightly browned. Add broth and mushrooms, bringing to boil. Lower heat, cover and simmer 20 minutes, turning veal at least once. Add vinegar, parsley, bay leaf and wine. Bring to boil, remove and serve with grated Parmesan cheese over noodles if desired. Serves 4.