Prepare Noix de Veau Braisée. Prepare vegetables while meat cooks. Peel 6 carrots. Cut them into 1-inch pieces. Trim and shape each piece to look like a large olive. Cook them in water seasoned with a chunk of butter and a teaspoon each of salt and sugar. Cut 6 turnips into fourths. Shape and cook like the carrots. Cut ½ pound fresh beans into 1-inch lengths. Cook in seasoned water. Cook 1 pound shelled peas in seasoned water. When vegetables are done, butter them, ready to reheat and use. Make recipe of Château potatoes. (Make potage from vegetable trimmings.)
When veal is done, precarve and place on serving platter. Garnish with piles of vegetables on the ends of the platter and with potatoes along the sides. Strain sauce and serve separately.