INGREDIENTS

INSTRUCTIONS

the brown bits, until the mixture is reduced by half. Strain the
mixture through a fine sieve set over a saucepan, bring it to a boil
with the reserved shiitake liquid, whisking, and simmer the mixture
for 5 minutes, or until it is thickened slightly. Season the sauce
with salt and the white pepper. In a skillet saute the shiitake in  the
oil over moderately high heat, stirring occasionally, until they  are
heated through. Cut the veal into 16 slices, arrange 2 slices on  each
plate, and garnish each serving with 2 of the sauteed shiitake  and
some of the thyme sprigs.  Serves 8.  Gourmet December 1990  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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