Season the meat with salt and pepper, and rub the rosemary and sage all over.
In a heavy-bottomed casserole, just large enough to hold the veal, melt half the butter. When foaming, add the veal and brown on all sides. Pour away the fat. Add 15g (½ oz) of the butter, the garlic and the porcini, and fry briefly. Add some of the porcini soaking water to deglaze the pan. This must be done o