Instructions: Season veal with salt and pepper. Sprinkle with flour and saute quickly in hot butter-oil combination until very slightly colored. Remove from pan.

Add shallots to pan and deglaze with the white wine. When wine reaches boiling, add mushrooms and cook for several minutes to reduce wine. Add whipping cream and brown sauce and continue reducing. Add garlic, lemon juice, parsley and veal to mushroom sauce. To serve, garaish with sprigs of parsley.

Yield: 4 servings.

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