Escallops of Veal with Beer Sauce
| 1 1/2 pounds thin veal escallops | 3/4 cup light beer |
| Flour, salt pepper | 2 egg yolks |
| 3 tablespoons butter | 1 tablespoon cream |
| 3 tablespoons grated cheese |
Dip the escallops in seasoned flour and brown in melted butter. Remove to service platter and keep warm. In a double boiler melt the cheese in the beer. Mix eggs with cream, add to hot beer slowly, stirring over low heat, and cook, stirring it steadily until thickened to sauce consistency. Salt and pepper to taste. Pour over the escallops and brown lightly under broiler.