Veal Scallopini Funghi

For 6 orders of Veal Scallopini Funghi

1 lb veal (loin or top)
3/4 lb shitake mushroom
3/4 lb crimini mushroom
3/4 cup enghi 
1 tbsp minced shallot
1 tsp garlic minced
seasoned flower to dredge veal medallions(salt & pepper)
1 cup whiskey or cooking brandy
1/4cup heavy cream
2tbsp sweet butter
1/8 tsp fresh thyme
2 cup veal stock
2 tbsp chopped parsley
1 cup olive oil split in two equal portions for saute

1 lb cooked linguine

Take veal and potion into 18 pieces. Take a 12*12 piece of saran wrap and lay two pieces of veal three inch's inn from let edge and bottom. The same for the second piece of veal from the right edge.  Fold top half of the wrap over. With a mallet(meat tenderizer) smash (but do not split apart) the meat cubes into very thin medallions. Three to a portion. This procedure you will have to do nine times.

Slice "Juilienne' your mushrooms. In a smoking hot 10'inch saute pan add oil  and mushrooms. Toss and cook two  and half  minute and remove the mixture( set aside in a bowl and save any juices that emerge), place pan back on heat and get hot, add remainder of olive oil. Add shallot and garlic Add dredged veal medallions and cook. Turn medallions one at a time when bronze color is seen. Add Brandy to veal and flambe. When fire
subsides add veal stock and reduce a third. Add cream, stir and cook half a minute. Add butter and season.
place three medallion per plate and sauce with mushrooms over the top of the veal medallions. Add parsley to remainder of sauce, (add a little water 1/4 cup) and place 1 lb pasta and toss while heating. Portion  along side each plate of veal a portion of pasta. Garnish with fresh chopped tomato.