1 lb. veal leg round steak, cut 1/4 inch thick
1 tbsp. lemon juice or brandy
1/4 tsp. salt
Dash of freshly ground pepper
2 tbsp. butter
1/3 c. shallots or green onions, finely sliced
1 tbsp. butter
1/4 c. dry white wine
1/3 c. whipping cream
Serve with fried potato cakes or mashed potatoes

Partially freeze veal; slice very thinly across grain into bite size strips. In bowl combine lemon juice or brandy, salt and pepper. Add veal strips and toss to coat evenly. Let stand 10 minutes. In a large skillet cook the veal, half at a time, in 2 tablespoons butter for 2 minutes. Transfer to a heated serving platter; keep warm.

FOR SAUCE: In same skillet cook shallots or onions in 1 tablespoons hot butter until tender but not brown. Add wine and bring to boiling, stirring constantly; cook for 3 minutes until reduced to 1/4 cup mixture. Gradually add whipping cream, stirring constantly. Stir in veal strips, heat through but do not boil. Serve immediately with fried potato cakes or mashed potatoes. Serves 4.

FRIED POTATO CAKE:

3 med. potatoes (1 lb.)
1/4 c. onion, finely chopped
1/2 tsp. salt
Dash of pepper
2 tbsp. butter
1/2 c. Swiss cheese, shredded

Scrub potatoes, in a large saucepan cook potatoes in boiling water to cover, for 20 to 25 minutes until almost tender; drain. Chill several hours or overnight. Peel potatoes, shred to make 3 cups. Combine shredded potatoes, salt, onion and pepper. In a 10-inch skillet melt the butter. Using a spatula pat potato mixture into skillet, leaving 1/2 inch space around the edge. Cook potato mixture, uncovered for about 20 minutes until underside is crisp or golden brown. Use a spatula to loose the potatoes from skillet. Place plate or baking sheet atop skillet. Invert skillet to remove potatoes. If necessary add more butter to the skillet. Slide potato cake into skillet, browned side up; cook unbrowned side 5 minutes or until potatoes are golden brown. Sprinkle shredded cheese on top, cook until melted. Cut potato cake into four wedges. Serves 4.