Cool with veal in French

500 g pulp veal

300 ml heavy cream (maximum fat)

5-6 peas allspice

2-3 cloves garlic

1 bread toast

1 glass dry white wine (of which 3 tablespoons for the impregnation of toast)

1 bundle parsley

1 pinch nutmeg

2-3 tablespoons flour for breading meat
some flour to choose? we'll show

2-3 tablespoons olive oil

2 tablespoons butter

1/2 tsp seasonings "Provencal herbs"

salt

Very easy to prepare, but the exquisite French dish of simple ingredients used in the recipe motives cuisines French and Swiss Alps.

Allspice pepper to grind, the cream should take the fattest, which can be found, you can use instead of cream fat sour cream.

Meat is good to wash, dry, cut into medium-sized as beef stroganoff, then roll in flour, obtryahnut its excess and fry the meat for 5-7 minutes in olive oil.

Pour the meat 150 ml wine, put all of 20-25 minutes, add salt and pepper and season with Provencal herbs and nutmeg, then pour the cream or fat sour cream, stir 3-4 minutes later.

Garlic cleaned, cut into small pieces with parsley, put the meat, fry still 3-4 minutes and remove from heat.

Cut the toast bread and fry it in butter until browned, then put them bottom of the ceramic mold, wet the wine, put on top of the meat sauce, bake 15-20 minutes in the preheated oven and cool with veal in French ready!