Cut the meat into
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.
©1975 The Estate of Elizabeth Ayrton