• 4 escalopes of veal
• 1 pint (6 dl.) very well-flavoured thick brown

Cut each escalope into 4 pieces and lightly fry on both sides in the hot butter until faintly brown (about 2 minutes for each side). Put the sauce in a small saucepan and lay the fried veal in it. Add the mushrooms and the forcemeat balls and simmer very gently for 10 minutes. Meanwhile fry the gammon rashers slowly so that they do not become crisp. Pour the collops with their sauce on to a hot