French veal roast, rôti de veau, is tied together and surrounded by thin lard slices. These can be removed after the roast is sliced or everybody can simply remove them on their plates while eating. The latter is often the case in small French restaurants.

If you make the roast for 2 people and there are leftovers, you can make the classic Italian Vitello tonnato next day.

About 600- 700 g veal roast, roti de veau

2 tbsp. pine nuts

1 tbsp. black olives

1 tbsp. capers or 6 large Italian capers

Olive oil

Black pepper

1 tsp. dried Provençal herbs

150 ml chicken stock

150 ml white wine

Fresh herbs

In a large heavy frying pan, brown the roast in olive oil on both sides. Preheat the oven to 200° C, roast.

Transfer the veal to a baking dish and add the pine nuts, olives, capers, black pepper and dried Provençal herbs around the meat. Pour in the chicken stock and white wine.

Roast in 200° C for 30 minutes. Then lower the temperature to 180° C and continue cooking for 20 minutes. Transfer the veal to a cutting board and slice. Divide the slices on the plates and spoon over the pine nut-olive sauce from the roasting dish.

Serve the veal with lentils and vegetables of your choice. Decorate with fresh herbs.