1 1/2 lbs. thin veal cutlet, cut into scallop pieces 1/4" thick

Mix 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper. Dredge veal in flour on one side only. In heavy skillet, heat 4 tablespoons butter over medium heat until it bubbles.

Quickly brown veal, floured side first. Cook each piece 3 minutes on each side. Place browned veal in 150 degree oven to keep warm. Add more butter to skillet if necessary, after each veal has been browned.

Pour 3/4 cup of marsala wine and 1/2 cup beef consomme into drippings in skillet. Simmer 5 minutes. Stir constantly. Add pinch of oregano and 2 tablespoons chopped fresh parsley. Saute 1 pound fresh sliced mushrooms in 2 tablespoons butter and also add to sauce. Arrange veal on serving platter. Spoon some of sauce over veal. Serve additional sauce. Serves 4.