The day before, gently simmer a small veal bone with a carrot, some leek (only the white one), a slice of celery, a carrot and a few peppercorns for 2 hours. The water should just barely cover the ingredients. Again and again skim off the foam. Let it get cold and degrease. Then reduce to half a liter of stock. Do not use onions for the stock.
Do not salt.
The roast: Cut a carrot, a slice of celery and the white of a leek into fine strips.
Season the rolled veal kidney roast with white pepper from the mill and fry all over in hot butter in a roasting pan. Take the meat out of the roaster. Also sauté the finely chopped vegetables briefly in the hot butter. Extinguish with a dash of white wine, pour 100 ml of veal stock, add half a bay leaf, cloves of garlic, two shallots with peel and 5 peppercorns. Put the roast back in the roasting pan, cover with a lid.
Stew for 2 hours with the lid closed at 180 degrees. After one hour of braising time, take the roasting pan out of the oven for a moment, salt the meat, pour in 100 ml of cream and, if necessary, add a little more veal stock. There should be about 1.5 cm of liquid in the roasting pan. Then fry for another hour.
In the meantime, cut fine strips again from a carrot, a slice of celery and the white of the leek. Put some butter in a pan, add a touch of powdered sugar and sauté the vegetable julienne in this butter for several minutes.
Take the meat out of the roaster,
Pass the sauce through a fine sieve, squeezing the vegetables lightly, but not too much. Possibly season the sauce to taste and thicken slightly with cornstarch if you like.
Serve with the glazed vegetable julienne, dumplings or wide noodles.
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