Have veal scallops cut on the bias from the thick part of the leg; they should be about ⅜inch thick. Pound the scallops to an even ¼-inch thickness. Cut ½-inch incisions along the sides to prevent curling.
Remove stems from mushrooms and grind mushroom caps to a fine purée. (Use the stems for another recipe.)
Sprinkle veal slices with salt and pepper and dip into flour; shake off excess flour.
Heat lard in a frying pan until smoking hot. sauté scallops for a few minutes on each side, till golden pink.
Melt 1tablespoon butter in a separate pan and add mushroom purée. Stir over heat for a few minutes to heat slightly.
Spread remaining butter on a heatproof glass baking platter, and place veal scallops on the bottom. Spread top of each with some mushroom purée, and cover with a slice of ham. Top the ham with a cheese slice.
Place scallops in a 450°F. oven until cheese melts. Serve with risotto made with puréed tomatoes and fresh peas and with natural veal gravy.