1

Cook veal in 1 T. + 1½ teaspoons of butter and oil in large skillet over medium-high heat, 4 minutes on each side. Remove veal and keep warm, reserving 1 T. drippings in skillet.

2

Sauté mushrooms in 1 T. + 1½ teaspoons of butter in a small skillet 5 minutes, or until tender; remove from heat and set aside. Add green onions to 1 T. reserved drippings, and sauté 1 minute. Stir in cream, vermouth, broth and tarragon; boil rapidly to reduce liquid to about 2/3 cup.

3

Combine cornstarch and water, stirring until blended; add to green onion mixture. Add mushrooms and simmer, stirring constantly. Sprinkle salt and pepper over veal, and add to sauce; simmer until thoroughly heated. Remove from heat, and place in a warm serving dish. Melt remaining 1 T. butter; pour over veal. Garnish with fresh parsley, if desired. Serve immediately.