Tagliatelle with Veal, Wine and Cream

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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 Parmesan. Typed by Diana Rattray

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