Italian Veal Cutlets au Gratin

• 8 thin escalopes of veal
• ¼ pint double cream
• 2-4 tablespoons freshly

Combine cream, grated Parmesan and diced Mozzarella cheese and ham in the top of a double saucepan, and cook over hot water, stirring constantly, until cheese melts.

Beat eggs in a bowl; then whisk in hot cheese mixture and season to taste with salt and freshly ground black pepper.

Melt butter in a thick-bottomed frying pan and brown veal escalopes on both sides. Season with sal