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Ingredients
  • ½ cup diced celery
  • ¼ cup diced onion
  • ½ cup (4 ounces) unsalted butter
  • 2 cups soft bread cubes
  • ¾ teaspoon salt, divided
  • ⅛ teaspoon sage
  • 1 dash freshly ground black pepper
  • 1 tablespoon chopped parsley
  • ¼ cup milk
  • 8 (4-to 5-ounce) boneless veal cutlets
  • ⅓ cup all-purpose flour
  • ¼ cup water
  • ¼ cup dry white wine
  • ½ cup sour cream
  • 1 (4-ounce) can mushrooms, sliced and drained
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