Tagliatelle with Veal, Wine and Cream
	1 1/4 lbs     veal scallops -- cut in strips
	              flour -- sifted (seasoned with salt and pepper)
	3 1/2 tbs     butter
	1             onion -- sliced
	1/2 cup       dry white wine
	4 to 5 tbs    beef or chicken stock
	2/3 cup       heavy cream
	              salt and pepper
	1 1/2 lbs     fresh tagliatelle OR 1 pound dried
	              Parmesan cheese -- fresh grated
	Coat pieces of veal with seasoned flour and saute quickly in melted
	butter until browned. Remove with a slotted spoon and set aside.
	Add onion to the pan and saute gently until soft and golden, 8
	to 10 minutes. Pour in wine and cook rapidly until the raw wine smell
	disappears, then add stock and cream and season with salt and
	pepper. Reduce again, and add veal towards the end.
	Cook tagliatelle in boiling salted water until al dente. Drain
	and transfer to a warm serving dish.
	Check the sauce for salt and pepper, stir in about 1 tablespoon
	Parmesan, pour over the pasta and toss through. Serve with extra grated

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