Veal Scappini - cooking recipe

Ingredients

2 lb. veal
1/2 c. butter
3 Tbsp. sherry
1 Tbsp. flour
1/2 c. milk
1/2 c. water
1 beef bouillon cube
dash of nutmeg
fresh ground pepper
1/2 lb. Gruyere cheese

Preparation

Pound veal; heat 6 tablespoons butter and add veal.
Brown fast.
Add sherry and cook a few seconds and remove from heat. Melt remaining butter; add flour and stir.
Meanwhile, bring water and milk to a boil and add bouillon cubes.
Add this to butter and flour.
Stir until thick and smooth.
Season with nutmeg and pepper.