Mustard Sauce: ==============

Mix all ingredients in a bowl to form a smooth sauce.

Veal: =====

Lightly flour the veal slices.

In a saute pan, warm the oil then saute the veal for 1 minute on each side.

Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes.

Remove the veal slices from the pan and arrange them onto a serving dish.

If your sauce is too thick, add a little broth; if it's too thin, add some cream. Heat the sauce well and pour it liberally over the veal.

Garnish the dish with chopped parsley.

Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, Ca