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

Coat cutlets very lightly with flour. Cook in oil over low heat until lightly browned. Add broth and mushrooms and bring to a 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.