16 pork frenchettes, 4 tenderloins

(A frenchette is a 1 inch thick piece of pork tenderloin flattened by pounding. The butcher will do it for you if you have tennis elbow or weak biceps. I allow 2 1/2 per person to be generous.)

2 tsp. salt
1 tsp. oregano
1/2 tsp. white pepper
2 med. onions, chopped
1 clove garlic, minced
1 c. melted butter, or slightly more
16 sm. onions, canned
2/3 c. flour
4 c. chicken stock, canned (2 cans)
4 tbsp. white wine
Parsley

Sprinkle frenchettes with salt, oregano and pepper. Saute meat, onion and garlic in butter in a large skillet over medium heat, or in an electric fry pan at 350 degrees. Brown approximately 5 frenchettes at a time. Place meat in a shallow casserole.

To pan drippings add flour and cook in a skillet until bubbly. Add stock, one cup at a time. Stir until thick and smooth. If meat is properly browned, sauce will be a rich brown. Stir in wine.

Ring meat in casserole with tiny onions, pour on sauce and sprinkle with parsley. Bake 50 minutes at 350 degrees.

May be prepared in the morning and baked at serving time. Each time I serve this, I'm complimented on the veal. Can freeze. Serves 8.