Ingredients:

1 tablespoon vegetable oil 15ml
1/3 lb lean bacon, diced 170g
16 pearl onions, peeled
1 lb Veal Medallions 500g
pinch of pepper
¼ teaspoon basil 1ml
1 tablespoon chopped parsley 15ml
or chives if desired
½ cup white wine 125ml
½ cup chicken stock 125ml
1 bouquet garni
½ cup sour cream 125ml
1 ½ tablespoon Dijon mustard 23ml
¼ teaspoon thyme 1ml
¼ teaspoon oregano 1ml
1 tablespoon all purpose flour 15ml

Instructions

In large frying pan heat oil.Fry bacon in oil until browned remove.Sauté onions until browned remove.
Sprinkle veal medallions with thyme, basil, oregano, and a pinch of pepper.Brown medallions on both sides over medium-high heat (approx. 2-3 minutes).Remove medallions discard all but 2 tablespoons (30ml) of mixture.Stir in flour.

Cook, stirring constantly, until foaming.Stir in wine, stock, and bouquet garni.Bring just to a boil, stirring occasionally.Return medallions and bacon to frying pan.Cover, reduce heat and simmer 18-25 minutes on top of stove or in oven (350ºF)(176°C).Add onions.Cook 8-15 minutes longer or until veal medallions and onions are tender.Overlap medallions on a platter.Cover to keep warm.Reduce heat on sauce, watching that it coats a spoon.Combine cream and mustard. Add to pan and heat through. Do Not Boil.Discard bouquet garni.Taste for seasoning. Spoon onion and bacon garnish over medallions.Sprinkle with parsley or chives and serve.