Veal

ED: How much of each of the ingredients? Your guess is as good as mine.
Veal
butter
oil
Port wine or Vermouth
chopped green onions
tarragon
beef stock
cornstarch

Sauté Veal in butter and oil - let butter cook until bubbles stop.
Remove veal.
Remove grease from pan.
Stir coagulated meat juices with Port wine or Vermouth (de-glaze).
Put in some chopped green onions.
Flavor with tarragon.
Add beef stock.
Reduce.
Thicken with cornstarch.
Add veal back and heat with sauce.
Remove veal - shake a tablespoon of butter into sauce.
Pour over veal and serve.
To prepare early, just leave veal in sauce and heat later.
Do not add butter until the last thing.

Serves