2 1/2 lbs. veal scallops
8 tbsp. butter
1/2 c. Marsala
1 tbsp. flour
1/2 c. milk
1/2 c. water
1 beef bouillon cube
Nutmeg
Freshly ground pepper
1/2 lb. thinly sliced Gruyere cheese

Cut veal into 1/4-inch thick scallops and pound flat. Heat 6 tablespoons butter in a large skillet and brown scallops on both sides. Remove to a large flat casserole and arrange in a single layer. Add Marsala to the skillet; bring just to a boil, scraping up particles stuck to pan. Pour over veal.

Preheat oven to 425 degrees. In a small saucepan melt 2 tablespoons butter; stir in flour and heat, stirring for 1 minute. Meanwhile, in another pan, bring milk and water to a boil. Add bouillon cube, stirring to dissolve in liquid. Add this all at once to the butter and flour, stirring until smooth. Season to taste with nutmeg and pepper.

Pour over the veal; arrange cheese slices over the top. Bake about 20 minutes or until cheese is melted and beginning to brown. This dish can be made ahead of time up to the baking step and refrigerated until needed. You may also brown 1 pound of mushrooms after the veal and place on top of veal before adding sauce and cheese. Serves 6.