8 (3 oz.) scallops of veal, pounded
1/4 lb. sliced mushrooms
2 c. heavy whipping cream
4 tbsp. grated Parmesan cheese
1/4 c. cream sherry

Saute veal quickly until pink is gone. Remove from pan. Deglaze pan with sherry. Add mushrooms, whipping cream and cheese. Return veal to pan. Heat through. Do not boil. Serve over rice or noodles.