Ingredients

• 10 skillet
• 1 clove garlic
• 525 gr veal (boneless)
• 240 ml cream (heavy)
• 240 ml boiling water
• 45 ml table-spoons oil on top of a conventional surface uni
• 32 gr flour
• 16 ml vegetable oil
• 3 gr salt
• 1 gr pepper
• 1 gr parsley (finely chopped)
• 1 gr sage
• some cayenne pepper