| Ingredients:
Breast of veal, butter, onions, sugar, stock, red wine, mushrooms, bacon,
salt, flour, bay leaf.
Preperation:
Roast a bit of breast of
veal, then glaze over two Spanish onions with butter and a little sugar,
and when they arc a good colour pour a teacup of stock and a glass of Burgundy
over them, and add a few mushrooms, a bay leaf, some salt, and a few bits
of bacon.
When the mushrooms and onions
are cooked, skim off the fat and thicken the sauce with a little flour
and butter fried together; pour it over the veal and put the onions and
mushrooms round the dish.
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