Aïllade de Veau

• 2 pounds lean veal
• 4 tablespoons olive oil
• 2 tablespoon

Cut veal into pieces 1 inch square and sauté them in olive oil until golden; add breadcrumbs, garlic and tomato concentrate. Cook over gentle heat, stirring continuously, for 5 to 7 minutes. Season to taste with salt and freshly-ground black pepper. Moisten with dry white wine and water and simmer gently for 1 hour. Serve with rice.