3 3/4 lbs. veal scallops, cut 3/8 inch thick and pounded until 1/4 inch thick

If you have no mallet, use the side of a cleaver. If you have no cleaver, a glass bottle will do nicely. Freshly ground black pepper Flour 5 tbsp. butter 7 1/2 tbsp. olive oil 1 7/8 c. beef stock (fresh or canned) 15 paper thin lemon slices 2 1/2 tbsp. lemon juice 5 tbsp. soft butter

Season the veal scallops with salt and pepper, then dip them in flour and shake off excess. In a heavy skillet, melt 5 tablespoons butter with 7 1/2 tablespoons olive oil over moderate heat. (You may want to use 2 skillets so divide the butter and oil evenly.) When the foam subsides, add the veal, 4 or 5 scallops at a time, and saute them for about 2 minutes on each side or until they are golden brown. With tongs, transfer the veal scallops to a plate. Pour off excess fat. Add 1 1/4 cups of beef stock and boil it briskly for 1 or 2 minutes, stirring constantly, and scraping in any browned bits. Return the veal to the skillet and arrange the lemon slices on top.

Cover the skillet and simmer over low heat for 10 to 15 minutes or until the veal is tender when pierced with tip of a sharp knife.

To serve, transfer the scallops to a heated platter and surround with the lemon slices. Add the 5/8 cup of remaining beef stock to the juices in the skillet and boil briskly until the stock is reduced to a syrupy glaze. Add the lemon juice and cook, stirring, for 1 minute. Remove the pan from the heat; swirl in 5 tablespoons soft butter and pour the sauce over the scallops.

Veal may be prepared well in advance to this point (the morning of the dinner). The next part can be done just prior to transporting the veal with brief reheating in your hostess' kitchen. Serves 10.