| How To Cook: |
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1. Cube the veal and fry in half the butter.
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2. Add diced carrots and mushrooms fry lightly and cover with water.
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3. Bring to the boil and add cauliflower in sprigs and the peas.
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4. Season and simmer till the veal is tender.
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5. Add the milk, thicken with the flour and the remaining butter and boil up again.
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6. At the last minute before serving, stir in the parsley and the egg yolk, previously mixed with a little of the liquid.
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