1 lb. very thin, well-trimmed veal scallops
2 fresh lemons
32 sm. mushrooms, with lower stem trimmed
Flour
Bisquick
2 beaten eggs
Butter
Apple juice
White wine

Sauce: Combine 1/3 cup lemon juice, 1/3 cup apple juice and 1/3 cup white wine.

Veal: Saute mushrooms in butter and reserve. Dredge veal in flour, then coat with egg, then dredge again in Bisquick. Saute veal in butter, browning on both sides. Put veal in oven-safe dish and cover with thin slices of lemon and the mushrooms; pour sauce over it. Bake in 350 degree oven for 45 minutes. Yield: 4 servings.

Note: Serve with rice or thin noodles. Pour sauce over.