1 lb. baby white veal
Flour
Salt & pepper
1 stick butter
3 oz. white wine
1 lg. toe elephant garlic, chopped
1 c. beef stock
2 tbsp. sugar
1 tbsp. anchovy paste
2 lg. anchovies, chopped
3 oz. red wine
4 oz. pet milk or cream
1 tbsp. kitchen bouquet

Pound veal into 3 inch square sections. Shake in bag with flour, salt and pepper to coat. In saucepan, saute veal in butter until lightly browned. Remove from pan. Add white wine and garlic to residue in pan and saute until garlic tender. Add beef stock, sugar, anchovy paste and anchovies. Let saute 3 minutes. Add red wine and saute for 5 minutes. Add cream and kitchen bouquet. Place veal in pan and saute 10 minutes on medium flame. Turn heat off and let stand 10 minutes. Serve with French bread.