Parry the veal neatly and dice. Peel and slice the garlic cloves. Rinse the sage, shake dry and blot with kitchen paper. Pluck leaves. Fry the garlic and sage leaves in the heated oil, remove from the pan. Brown the meat in several portions on all sides. Season with salt and pepper. Dust with flour and sauté briefly. Add the garlic, sage and meat stock. Stew with the lid on the pan for about 50 minutes. Pour in the cream and season to taste. Tagliatelle go well with this.
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