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6
Easy
Published 1965
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.