VEAL cooked in this manner is one of our restaurant's most popular dishes. Other meats (such as boned chicken breasts or pork) may also be prepared in the same way. The proportions in this recipe are to serve two, but the dish is not a difficult one and the ingrédients may easily be doubled or tripled.

To serve two:



4 veal scallops (about 3/4 pound)
2 tablespoons butter, or more if needed
4-5 mushrooms, cooked
3/8 cup heavy cream
3 tablespoons grated Swiss cheese

'/4 cup dry white wine
4 teaspoons MEAT JELLY , or substitute
Various cuts of veal may be used but one of the best is leg of veal. Ask your butcher to slice the meat about 3/8 of an inch thick, to trim it of ail fat and tendons, and to pound the slices evenly to about 1/4 of an inch.



SEASON the veal well with salt and pepper. Heat the butter in a large heavy skillet, and brown the slices in it on each side. Add more butter if necessary to prevent scorching, and allow about 20 minutes cooking time. They should be well browned, tender, and almost completely cooked.

Have ready in advance the remaining ingrédients: Prepare the mushrooms according to the basic recipe. Drain and slice them, and, in a small saucepan, combine them with the cream and about one third of the grated cheese. Simmer all together, stirring often, until the mixture thickens. Set aside.

When the veal is done, arrange the slices in a shallow baking dish, mask them with the mushroom mixture, and sprinkle with the remaining cheese. Brown quickly in a hot (450- F.) oven.