Cream Roast

Preparation:

Preparation: Put the veal nut in a saucepan with the butter and chopped carrot, celery, onion, aromatic herbs, pepper and salt. Brown over high heat, sprinkle with wine and let it evaporate. Add the cream and cook, covered, for 2 hours. When cooked, remove the meat from the pot and slice it. Pass the cooking liquid through a sieve and pour it over the roast slices. Serve immediately.