SC - Sweets to serve with hot drinks

[Morgana Abbey]

    Hi everyone!

    Over the weekend I had the opportunity to have a nice veal supper  (MT
does beef  -- not veal, so for me its a rare treat)  a tender luscious
breaded veal with a lemon  veloute (sp?) sauce.

    How can I make this sauce at home?  I know there was lemon juice,
parsley, butter,  but it was opaque & creamy,  so cream?  or maybe a roux
base?

   (almost) ;)  willing to pay you you professionals out there to reveal a
trade secret!

    Caointiarn