British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...

Some veal meat so tender and savoury ... Put on very low heat, and stew for 2 hours. At then end of the cooking, mix together the cream, the 1/2 lemon juice, and the egg yolk.