1 tablespoon fresh butter
4 escalopes of veal
1/2 small onion, finely chopped
4 oz. (2 cups) sliced button mushrooms
1 glass white wine
3 tablespoons white stock
Beurre manie (2 tablespoons butter kneaded with a tablespoon flour)
Heat the butter in the pan and when it is foaming, put in the escalopes.
Sauté briskly for 3-4 minutes on each side.
Remove from the pan.
Add the onion and mushrooms, sauté for a few minutes then add the wine.
Reduce a little, then replace the meat, add t