1 1/2 lbs. ground veal
1/4 - 1/2 lb. chopped prosciutto

Mix together adding 1/2 teaspoon salt, pepper and 1/4 teaspoon nutmeg. Melt 3 teaspoons butter in hot skillet. Dip patties (approximately 12) in flour and brown patties in butter (5-10 minutes). Remove and set on plate.

Bring 1 pint heavy cream to a boil. Cook down to half the amount (3-5 minutes son medium to high heat). Add 1 1/2 tablespoons cognac or brandy, little salt and pepper, lemon juice. Swirl around, add veal patties and serve. Makes 6 servings.