Brown the veal in fat or butter, sprinkle with flour, and brown this too; moisten with some wanned white wine.
Put a lid on the saucepan and simmer for 1 1/2 hours.
Just before serving, add the chopped tarragon to the gravy.
Turn into a hot serving dish, and garnish with hard-boiled egg chopped and mashed with a fork, and some tarragon leaves.
A most delicate and unusual dish, particularly with fresh tarragon.