8 thinly sliced veal pieces (3 oz. each)
8 oz. fresh mushroom slices
2 oz. butter
1/2 oz. shallots
flour
Salt and white pepper
1/2 c. dry white wine
1 c. heavy cream
2 med. sized tomatoes, cut in half
12 jumbo asparagus spears, cooked and cut in half
2 doz. parisienne potatoes roasted
Parsley

Pound veal slices with cleaver, season with salt and pepper, flour slightly and saute in butter for approximately 2 minutes on each side. Remove veal and place on serving platter and keep warm.

To the juice remaining in pan, add shallots and mushrooms, saute for thirty seconds, deglaze pan with wine and cook over heat for 5 minutes. Add warmed cream, let sauce boil for 5 minutes. Correct seasoning; finish with dash of cayenne.

Garnish platter with broiled tomatoes topped with asparagus and parisienne potatoes.

Slightly mask veal escalopes with sauce and serve remainder on side. Sprinkle meat with finely chopped parsley.