Extract from "Recettes des Terroirs" by Logis de France chefs.
1 - Cut the veal into cubes and marinade in a half-glass of stock, a spoonful of oil, the juice of an orange, a lemon and a lime, half a clove of garlic and granulated sugar. Leave for 30 minutes.
2 - Drain the veal and fry until golden in a large cooking pot. Add the marinade, season. Cook gently.
3 - Add the fresh cream just before serving. Arrange the meat and sauce on the plates, decorate with slices of fruit, parsley and basil.