Wash the herbs and the cress under cold water and wipe them dry in a cloth. Fry the veal scallops in oil, in several batches, on a high heat. Cook until golden and keep warm. Melt the butter in a shallow casserole, add the chopped herbs and cress and soften on a low heat. Add the white wine, season with salt and pepper and cook for approximately 5 minutes. Take off the stove and add half of the grated Emmenthal cheese. Beat the egg yolks with the cream and the juice of the lemon in a bowl. Stir this mixture into the green sauce. Pour 1/3 of the sauce into an ovenproof dish, lay on the veal scallops, cover with the remaining sauce and sprinkle with the rest of the grated Emmenthal cheese. Bake under the oven grill for 5 minutes.
