2 lb. veal scallopini, 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 Ementhaler cheese, grated