For one reason or another, despite it having been my son's 14th birthday on Monday we still haven't done a special meal for him, so I want to make one tonight. In France on Tuesday I bought some veal: shoulder escalopes about a centimetre thick, lovely and pink, not white! What shall I do with them? I'm inclined to French-style as I have some foie gras for starters (yes, yes I know!) and loads of lovely cheese.