• 5 veal chops
• 3 tablespoon butter
• 6 tablespoon sherry
• ¼ cup sliced mushrooms
• 2 onions, chopped fine
• 3 tablespoon flour
• 2 cups chicken stock
• 3 bay leaves
• Salt and pepper

Remove meat from bone and cut each chop into two thin slices. Pound thin. Brown in butter and add sherry. Remove meat and put into skillet the mushrooms, onions, flour and chicken stock. Bring to boiling point and return veal. Add bay leaves, salt and pepper. Cook at a slow simmer for 30 minutes. Arrange veal on platter and cover with sauce.