Teliatina S Sousom Eze Ikri

• 2 lbs. of larded fillet of veal, stock
• ½ pint of white wine

Stew the larded fillet of veal in stock and wine with the bayleaf, a little lemon rind, and a few cloves. When done, slice, and cover with the following sauce: Take ½ pint of the stock, skim and strain. Add the caviare, a little lemon juice, stir well, simmer for a few minutes, and add