Veal Medallions with Mushrooms and Vermouth - serves 4

1-1/2 pounds veal medallions
1/4 cup butter
1 clove garlic, minced
1/2 pound mushrooms, sliced
1 tbsp lemon juice
1/2 cup dry vermouth
2 tbsp snipped parsley

In a frying pan saute the veal in the butter. Add the garlic. Cover with the mushrooms and sprinkle with lemon juice. Pour in the vermouth and cover. Cook over low heat for 20 minutes. Just before serving sprinkle with parsley.