6 veal cutlets
6 slices Swiss cheese
6 slices boiled ham
2 tbsp. flour
1/4 tsp. paprika
2 tbsp. fat
1 can cream of mushroom soup
1 c. cream or milk
1/4 c. sauterne

Stack cheese and ham in center of veal. Fold over to cover, pin with skewer. Roll in flour and paprika. Brown in fat. Mix remaining ingredients. Add to skillet. Cover and simmer 30 minutes. Serve with hot rice.