Preparation time: 30 minutes + 80 minutes for cooking
Difficulty: average

Ingredients

Serves 4
800 gr of noix de veau
Juice of 3 lemons (9 tablespoons of lemon juice LIMMI )
2 tablespoons of extra-virgin olive oil
40 gr of butter
½ a glass of dry white wine
1 rib of celery
1 spoon of cognac
sufficient salt and pepper

Preparation

Melt butter and oil in a saucepan and then make the meat roast brown well on each side for about 5 minutes. Add a drop of wine and leave it dry off on a high flame. Afterwards, turn down the flame and cook for about 20 minutes. Squeeze the juice of one lemon ( 3 spoons of LIMMI ) on the meat and often stir/turn it. Salt and cook  for at least 50 minutes more, adding a little warm water, if necessary. Clean and wash the celery, cut it in small pieces and put it in a shaker together with the juice of the 2 remaining lemons, plus some pieces of rind ( just the yellow part ) and the cognac. Whip as to obtain an homogeneous sauce to which you will add a plentiful grinding of pepper. Take the meat out of the saucepan and cut it into slices. Add lemon sauce to the cooking sauce, heat for a few minutes then pour it on the veal slices and serve.