Sauté de Veau à l'Indienne (Curried Sauté of Veal)

Ingredients

• pieces of veal
• oil
• 1 onion and a half
• 1 pinch curry
• 50 grammes flour
• 1 1/2 litre stock
• seasoning
• 1 bouquet garni
• rice à l'Indienne (served separately)

Instructions

1. Fry off the pieces of veal in oil together with the chopped onion and the pinch of curry.
2. When veal and onion are well fried off, drain the oil, sprinkle with the flour and cook it a moment.
3. Moisten with the stock, season, add the bouquet garni and cook gently for 1 hour and a half.
4. Dish the pieces in a timbale and strain the sauce over them.
5. Serve a timbale of rice à l'Indienne separately.