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1/4 cup sour cream

1/2 cup heavy cream

2 teaspoon dill weed

1 1/2 pounds veal scallops

3 tablespoons butter

1 tablespoon fresh lemon juice

1 teaspoon salt

Freshly ground pepper to taste

1. Combine sour cream, heavy cream and dill weed; cover and refrigerate at least 4 hours.
2. Pound veal between wax paper until thin and tender, season with salt and pepper.
3. Saute veal in butter until just done, about 1 minute per side. Pour lemon juice over veal; heat and remove veal to platter; keep warm.
4. Stir cream mixture into pan juices. Add salt and pepper to taste; heat through, spoon over veal and serve.

Serves 4.