1/4 c. oil
2 lbs. stewing veal, cubed
2 onions, chopped
1 clove garlic, crushed
1 green pepper, deseeded & chopped
1 1/4 c. dry white wine
1 1/4 c. chicken stock
Bouquet garni
1/2 tsp. dried mixed herbs
Salt & pepper
1 lb. courgettes
2 tbsp. butter
1/4 c. flour
Chopped parsley & triangles of fried bread to garnish

Heat the oil in a flame proof casserole and gently saute the meat until golden. Add the onions, garlic and green pepper and continue to saute until the vegetables are softened. Drain off any excess oil and pour in the wine and stock. Add the bouquet garni and herbs and season. Bring to the boil, cover and place in a moderate oven, 350 degrees, for 1 hour.

Slice the courgettes and add to the casserole. Mix well and return to the oven for a further 30 minutes. Remove the bouquet garni. Blend together the butter and flour and stir into the casserole, a little at a time. Heat through until thickened. Garnish. Serves 4 to 6.