|Margarine||2 Teaspoon, divided|
|Minced onion||1⁄4 Cup (4 tbs)|
|Celery||1⁄4 Cup (4 tbs)|
|Ground veal||10 Ounce|
|Saltines||6 , crushed and moistened with 2 tablespoons water|
|Thyme leaves||1 Dash|
|White pepper||1 Dash|
|Enriched all purpose flour||1 Teaspoon|
|Chicken broth||6 Tablespoon (1/3 Cup Plus 2 Teaspoons)|
|Canned drained mushrooms||1⁄4 Cup (4 tbs)|
1 In a small nonstick skillet, add 1 teaspoon margarine and heat until bubbly.
2 Add in onion and celery and saute until vegetables are soft but not brown.
3 In a bowl, add half the onion mixture, along with veal, egg, saltines, salt, thyme, and white pepper; mix well.
4 Shape the mixture into 4 patties and sprinkle with 1/4 teaspoon flour each.
5 In a 10-inch nonstick skillet, add the remaining margerine and heat.
6 Add the veal patties and brown on both the sides.
7 Add broth, mushrooms, and remaining onion mixture.
8 Simmer, covered for 20 to 25 minutes.
9 Serve hot.