Veal Birds

6 veal cutlets, well trimmed and
    thinly pounded between wax paper
2 cups onions, minced
1 cup butter or margarine
2 cups bread crumbs
1/2 cup seedless raisins
Salt and pepper, to taste
Pinch of powdered thyme
1/4 cup cream
3/4 cup flour
1 pound fresh mushrooms, quartered
8 artichoke bottoms, quartered
1/4 cup parsley
1 cup dry sherry
2 cups beef bouillon

Pound cutlets until thin and cut in half. Saut