1 lb. leg of veal, sliced 1/8" thick
1/8 lb. butter
Pinch of thyme
1 c. sauterne wine
2 tbsp. lemon juice
Flour, seasoned with salt & pepper

Cut veal into serving size pieces and roll in seasoned flour. Heat butter in heavy skillet and brown floured meat. Lower heat and add wine, lemon juice and thyme. Cover and let simmer about 30 minutes or until veal is tender. Serves 4.