1 lb. veal loin, cut into medallions
2 apples, peeled and sliced
3 tbsp. apple brandy
1/2 c. cream
1/2 c. veal stock
1/2 stick butter
Salt and pepper

Lightly season and flour the veal. Saute them in hot butter for a few seconds on each side. Arrange them on warm plates. Add apples to the skillet and let cook for a few minutes. Deglaze with apple brandy. Add cream and veal stock and let reduce until half. Adjust seasoning and pour over the veal and serve immediately.