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
Check the sauce
for salt and pepper, stir in about 1 tablespoon
of Parmesan and pour over the pasta; toss through.
Serve with extra grated Parmesan.