Roast Veal With Mushrooms

Preparation:

Preparation: Tie the meat well with kitchen string and insert the sprig of rosemary divided into small pieces and the sage leaves between the meat and the string. Sprinkle with pepper to taste. Place the roast to brown in a pan containing the butter and oil. When the meat is well browned on all sides, sprinkle with white wine, let it evaporate and wet everything with a little hot water in which you will have dissolved the stock cube. Cover and cook on a moderate flame for at least half an hour. At this point add the porcini mushrooms that you will have soaked in hot water at the beginning of the preparation and season with salt. Finish cooking, turning the roast often and dousing it with more hot water, if needed. When cooked, remove the roast from the pot, patiently remove the string and slice the 'animal'. Dissolve the flour in 1/2 glass of tepid water (watch out for lumps which absolutely mustn't be there!) and pour the concoction into the roast mushroom sauce. Mix well and let the sauce bind over very low heat. Add the cream and, if the 'concoction' is too thick, soften it with a little warm milk. Pour it all over the slices of roast.