Season and shallow fry the pieces of veal in oil until well coloured on all sides; add 180 g (6 oz) chopped onion and a good pinch of curry powder. When all the ingredients are well coloured, drain off the oil and add 50 g (2 oz) flour; mix in and cook for a few minutes. Moisten with 1½ litres (2⅝ pt or 6½ U.S. cups) white stock, season, add a Bouquet garni and cook gently for 1½ hours in the oven.

Arrange the pieces of veal in a deep dish or timbale, and pass the sauce through a fine strainer over the meat. Serve accompanied with a dish of plain boiled rice.