Veal Avesnoise

• 6 slices roast veal
• freshly ground black pepper
• ¼ pound gruyère, finely grated

Place 6 fairly thick slices of roast veal in a baking pan. Sprinkle with freshly ground black pepper and spread liberally with a pommade made of finely grated Gruyère mixed with mustard to taste, and enough cream to make a smooth mixture of spreading consistency.

When ready to serve: glaze veal slices under a preheated grill for a few minutes until the sauce is golden in colour.