Kalfhaas Amsterdam

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1 pound veal tenderloin, trimmed

Freshly ground salt, to taste

Freshly ground white pepper, to taste

Clarified butter

1 onion, sliced

1 leek, sliced

1 clove garlic, crushed

1/4 cup dry sherry

1/4 cup Scotch whisky

1 cup red wine

1/4 teaspoon Worcestershire sauce

4 ounces mushrooms

1/2 cup whipping cream

2 ounces prosciutto ham, thinly sliced

4 ounces smoked tongue, thinly sliced

1 tablespoon parsley, chopped