The escalopes of veal should be in this case a little thicker than usual. They are slightly browned in butter in a cocotte or a copper pan. After that let them cook very slowly with the lid on for about half an hour.
Meanwhile, get some black olives, chop them finely, and add them to the escalopes about twenty minutes before serving. Season well, remove the escalopes, put them in the serving dish, and dispose all over the chopped olives. Keep them hot. Add a small glass of white wine to the gravy in the cocotte, reduce it, and add