• 4 slices of veal
• 1/8 tsp. garlic
• pinch of salt
• pinch of pepper
• 1/2 lemon
• 1/8 tsp. sage
• 1 bay leaf
• 1/2 cup mushrooms, sliced very thin
• 1 cup heavy cream
• 1 1/2 - 2 sticks butter

Pound veal and cut into small squares.

Season with garlic, salt, pepper and lemon; brown in frying pan with sage and bay leaf.

In a separate pan sauté the sliced mushrooms in 2 tbs. butter.

Combine veal, mushrooms and heavy cream in 9" casserole dish and bake for 20 minutes at 275º. Serve with fried bread or on toasted rounds of French bread.

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