MAKING

1. In a dish, season the escalopes of veal with salt and pepper.

2. Dip them in flour. Shake away the excess flour.

3. In a heavy frying pan melt 1 oz. of butter with the 2 1/2 tablespoons of oil in it, over a moderate heat. Let foam subside.

4. Add the veal, 4 or 5 escalopes at a time.

5. Saute them for about 2 minutes on each side, until they are golden brown.

6. In a plate transfer the escalopes of veal on it.

7. Pour off almost all the fat from the pan leaving a thin film on the bottom.

8. Add 6 tablespoons of beef stock.

9. Boil it briskly for 1 to 2 minutes, stirring constantly and

scraping in any browned bits clinging to the bottom and sides of the pan.

10. Return the veal to the frying pan. Arrange lemon slices on top.

Cover the pan with lid.

11. Simmer over a low heat and cook for 10 to 15 minutes, until the veal is tender when pierced with the tip of a sharp knife.

12. Transfer the escalopes in a heated dish.

13. Surround the dish with lemon slices.

14. Add the rest of the beef stock to the juices in the pan.

15. Boil briskly until the stock is reduced to a syrupy glaze.

16. Add the lemon juice and cook, stirring, for 1 minute.

17. Remove the pan from the heat. Swirl in 1 oz. of soft butter.

SERVING

18. Pour the sauce over the escalopes and serve it immediately.