Ingredients (Serving 4 to 5)

• 1 veal roast (about 1kg)
• 1 liter of whole milk (Lait de nos campagnes)
• 2 rosemary twigs
• 1 clove garlic
• 1 onion
• 2 laurel leaves
• 30g of butter
• 3 olive oil tablespoons
• 1 salt pinch
• 1 pepper pinch

Instructions (easy and quick to cook)

• First, peel the onion and the garlic, and chop the onion
• In a casserole dish, heat oil and brown the veal roast on its entire surface
• Drain the oil from the casserole and pour the butter instead
• Roll the veal roast into the butter, the onion and the garlic
• Place the rosemary and the laurel leaves in the casserole
• Pour the whole milk, boil it
• Lower the heat, add salt and pepper
• Simmer over low heat for 50min (turn over when half-cooked)