With a paper towel, wipe out the saute pan. Melt
the remaining tablespoon of the butter. Add the shallots. Season
and pepper and saute for 1 minute. Add the wine
and bring the liquid to a simmer.
Cook until the liquid reduces
by half. Stir
in the cream
and bring to a simmer.
Cook for 2 minutes. Add the veal
and lemon peel
for 1 minute.