Instructions: The brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve set over a saucepan, bring it to a boil with the reserved shiitake liquid, whisking, and simmer the mixture for 5 minutes, or until it is thickened slightly. Season the sauce with salt and the white pepper. In a skillet saute the shiitake in the oil over moderately high heat, stirring occasionally, until they are heated through. Cut the veal into 16 slices, arrange 2 slices on each plate, and garnish each serving with 2 of the sauteed shiitake and some of the thyme sprigs.

Serves 8.

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