4 veal scallops
Flour for dusting veal
4 tbsp. butter
Salt
Freshly ground pepper
2 onions, chopped
2 shallots, minced
1/2 lb. mushrooms, chopped
3 oz. ham, cut in julienne strips
2 tbsp. flour
1 c. milk
3/4 c. Gruyere or other Swiss cheese, grated
2 tbsp. cream

Dust the veal scallops with flour.

Heat the butter in a skillet and lightly brown the scallops on both sides over moderately high heat. Transfer to an oven-proof baking dish, season to taste and set aside.

Set oven at 425 degrees.

Add the onions and shallots to the skillet. Saute briefly, then add the mushrooms. Cook until the onions are nearly tender.

Add the ham to the skillet, stir in the flour and then slowly pour in the milk.

Stirring constantly, bring sauce to a boil, then lower heat and cook until thickened. Salt and pepper to taste.

Cover scallops with half the grated cheese, pour sauce over and top with the remaining cheese.

Bake until nicely browned, about 15 minutes. Just before serving, sprinkle on the cream. Serves 4. Preparation time = 15 minutes. Cooking time = 30 minutes.

Good with chicken cutlets, too.