2 veal loin chops, 1/2 inch thick
2 oz. can mushrooms, sliced and drained
2 tsp. butter
1/3 c. evaporated milk
2 tsp. cornstarch
2 tsp. fresh lemon juice
Pinch of tarragon

Sprinkle chops with pepper; broil until done. Mix together mushrooms and butter in saucepan. Cook over low heat just until butter is melted. Stir together milk and cornstarch. Add to mushroom mixture. Cook until thick. Remove from heat and add lemon juice and tarragon. Spoon over chops. Can add a little salt if you must have it.

Shady Oaks Elem.