2 lbs. veal scaloppine (sliced thin and lightly breaded)
1/2 c. butter
3 tbsp. Madeira
1 tbsp. flour
1/2 c. milk
1/2 c. water
1 bouillon cube
1/4 tsp. nutmeg
Freshly ground black pepper
1/2 lb. Gruyere or Emanthaler cheese, grated

Heat 6 tablespoons of butter in a skillet over medium heat, add veal and cook until browned on both sides. (Do not over cook!) Remove veal to a plate.

Add Madeira to the skillet and cook for a few seconds, scraping particles on the bottom. Set skillet aside.

To make sauce: Bring water and milk to a boil in a saucepan and dissolve the bouillon cube in the mixture. In another small saucepan, melt remaining 2 tablespoons butter, add flour and stir with a wire whisk until blended. Add water-milk mixture to this at once, stirring continuously until thickened, well blended, and smooth. Add nutmeg and season with pepper.

Arrange veal in a single layer in a shallow baking dish. Pour sauce over veal and top with grated cheese.

Dish can be refrigerated at this point for several hours. Before serving, heat oven to 425 degrees and heat veal until cheese melts and turns brown, about 20 minutes.