Title: Kalvefilet med sur flot (saut‚ed veal in sour
 Categories: Norwegian, Meats, Main dish
      Yield: 4 Servings
 
      3 tb Butter; unsalted
      3 tb Vegetable oil
    1/4 c  Onion; finely chopped
      4 lg Veal scallops; sliced 3/8"
           -thick and pounded to 1/4"
           -thickness
           Salt & Pepper
      1 c  Sour cream
    1/2 c  Gjet”st (Norwegian goat
           -cheese)
 
  Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy
  skillet over moderate heat. When the foam subsides, add the onions
  and cook for 3 to 5 minutes or until transparent. Remove to a small
  bowl and set aside. Add the remaining butter and oil to the skillet
  and when the foam subsides, add the veal scallops. Fry them over
  moderate heat until they are light golden brown, 4 to 5 minutes on
  each side. Remove to a heated platter and keep warm in a 220øF oven
  while you make the sauce. Pour off all but a thin film of fat from
  the skillet and add the cooked onions. Cook over high heat stirring
  constantly for 2 to 5 minutes. Lower heat and stir in sour cream and
  cheese a little at a time. Continue stirring until the cheese has
  melted and the sauce is smooth; do NOT allow it to come to a boil.
  Taste for seasoning and return veal to the skillet. Baste the meat
  with sauce and let simmer uncovered for 1 or 2 minutes. Serve
  immediately.