First, start the mushrooms.  Melt 1 stick of butter in a large skillet over medium heat.  Add the mushrooms and sherry and sauté for 3 minutes.  Turn the heat to low and simmer for about 20 minutes, stirring occasionally,  while you fix the veal.    Combine the veal and the flour in a plastic trash bag and shake to thoroughly coat the veal with flour.  Melt the remaining butter in another large skillet over medium to low heat.  Sauté the veal on both sides until lightly browned.  Remove the veal and set it aside, but leave the skillet on the heat.  Add the Marsala wine to the skillet and stir to dissolve any tasty nuggets stuck to the pan.  Now for the dramatic part: add the Grand Marnier, stir briefly, then ignite.  Allow the flame to burn itself out.  Pretty cool, huh?  Cook the sauce until it is reduced by half.  Put the veal back into the skillet and cook for about 5 minutes, stirring occasionally.  Stir in the mushrooms, lemon juice and pepper.

Our comments:  How can you miss with these ingredients?  Just as the butter begins to thicken the blood, the alcohol kicks in to thin things out again!  Very good and very easy.