10 oz. veal
1 oz. butter
2 oz. minced mushrooms
2 oz. minced green onions
1/2 oz. cognac
2 oz. sherry wine
6 oz. light cream sauce
Salt and pepper

Cut veal very thin; pound slightly (about 5 inches square). Season with salt and pepper; flour lightly. Place butter in large frying pan; add veal and brown well. Add mushrooms and onions; simmer 3 minutes. Add cognac and flame. Add sherry wine; simmer about 2 minutes. Add cream sauce and blend well. Serve.