Cut the veal into eight equal slices, each about 2-3 cm (1") thick. Remove the oysters from their shells and reserve the liquid. Cut a slit in each piece of veal with the point of a sharp knife, and stuff with two oysters. Dust with seasoned flour, brush with beaten egg and coat with breadcrumbs. Fry in butter until the meat is tender and the outside golden brown.

Make a gravy with the pan juices and the reserved oyster liquid. Pour over the veal and garnish with lemon slices. Sauteed potatoes and wilted spinach or green beans are the perfect accompaniments, or a green salad.

for

which I use freerange veal when I can get it. Otherwise use lamb fillet or

fillet of beef. If you prefer, you can stuff and roast the fillet whole, carving

it at the table.