1 veal roast, 1/2 lb. per person
Butter
Salt and pepper to taste
1/2 med. onion, finely chopped, per person
1/2 c. finely chopped fresh mushrooms, per person
1/2 stick butter
1/4 c. flour
2 c. milk
2-3 egg yolks
1/4-1 c. grated Gruyere, New York sharp, or Old English cheese, divided

Rub veal with butter, salt, and pepper and roast at 375 degrees for 1 hour. Saute onions and mushrooms in 1/2 tablespoon butter per person for 2-3 minutes and set aside until meat is cooked. Melt 1/2 stick butter in a heavy saucepan, stir in flour, and gradually add milk, stirring constantly. Bring to a boil, stirring with a whisk, add salt and pepper, and remove from heat. Add egg yolks and 1/2 cup cheese, bring to boil, and remove from heat. Thinly slice veal and arrange on a heat resistant platter. Spread a layer of mushroom mixture on each slice, cover with sauce. Sprinkle with remaining cheese, and brown in oven. Serve very hot.