1/2 c. heavy cream or creme freshe
1 lb. veal, thin sliced
2 oz. Roquefort cheese

Flour lightly, fry in butter until just cooked. Remove from pan. Put into pan: 1/3 cup heavy cream, mash in roquefort. Serve over veal.

Serves 3. Very good over chicken cutlets.

NOTE: In France I could buy veal fillet - a thicker piece of meat - very tender.