Ingredients for 6 servings:

• 6 veal scallops, 150g (5oz) each,
• 6 slices of ham,
• 300 g (10oz) Bleu de Gex cheese,
• 500 g (1 lb) mushrooms,
• Salt, pepper, nutmeg
• For the white sauce (Béchamel):
  40 cl (13 fl oz) milk, 20 g (1oz) butter, 30 g (1oz) flour

Preparation Steps:

1. To make the béchamel sauce: melt the butter in a heavy saucepan over medium heat, add the flour and cook until just golden (around 2 minutes), turning. Pour in the cold milk gradually, stirring vigourously until smooth, and cook 10 minutes, stirring the preparation. Season with salt, pepper and nutmeg.

2. In a skillet, sear the veal scallops in butter over high heat, add salt and pepper, and transfer them to a buttered gratin dish.

3. In the same skillet, saute the mushrooms.

4. On each cutlet, place a spoonful of béchamel, a slice of ham, some mushrooms and finally the slices of Bleu de Gex cheese.

5. Bake at 180°C (300°F) for 10 minutes or until the cheese is melted.

6. Serve with green beans and steamed potatoes.

Wine Pairing Tips: This dish needs a fresh white which will cut through the richness of the melted cheese. While displaying this freshness, a Jura Savagnin will also offer a bit of character to hold up to this hearty local dish.