Melt the butter or margarine and fry (saute) the veal until golden brown
on both sides. Add the mushrooms and cook for a further 5 minutes. Remove
the meat from the pan and arrange on a warm serving dish. Remove the
mushrooms from the pan and keep them warm. Heat the pineapple rings in the
pan for 2 minutes, then put one on each fillet and top with the mushrooms.
Pour the cream into the pan and bring to the boil, stirring to scrape up
all the meat juices. Pour over the meat and serve at once.