-500 gr of sauté of veal
-1 big box of small peas
-100 gr of lardons
-2 glasses of water
To deep-fry lardons in the oil.
As soon as they are gilded well, to remove them.
In the same oil, gild the fragments of meat and the onion.
Later 15 ' of cooking, to add the small peas, the water.
To salt and to pepper.
Let simmer another 5 ' in slow fire.
( The same recipe but with some turkey hen)