• 1½ lb. (¾ k.) veal fillet
• 1 onion
• 2 oz. (60 g.) butter
• 1 level tablespoon flour
• 1 clove
• 1 bay leaf
• sprigs of thyme, parsley and marjoram
• pepper and salt
• ¼ pint (1½ dl.) (double) cream
• 20 triangular croûtons of toast, crisp fried bread or puff pastry, as preferred

Cut the meat into ½-inch (1-cm.) cubes, removing all skin and fat, then put them in a saucepan with the onion stuck with the clove, and the herbs and bay leaf, with salt and pepper and water just to cover. Bring to the boil, skim well, then simmer until the meat is quite tender – about 40 minutes.

Melt the butter in a saucepan, stir in the flour, and cook gently for 5 minutes, but do not allow to brown. Remove the onion and herbs from the veal. Stir a little of the stock into the flour and butter, then add to the veal and remainder of stock. Stir for 3 minutes till smooth and creamy. Stir in the cream, check for seasoning, and serve with croutons and with rice or creamed potatoes.