1 In a casserole, pour the butter, add the carrot and onion cubes, the bay leaf and veal pieces as well as half of the verbena leaves, salt and pepper, then cover and let sweat gently for 12 minutes.
2 Meanwhile, in a small saucepan, place your mushroom sections, salt and pepper, then pour 10 cl (0.4 cup) of cream and a few drops of lemon juice, cook gently covered for 10 minutes.
3 When your meat has sweated, pour your milk and add a little water to reach the right level, resalt a little and pepper, cook covered gently for 35 minutes.
4 Pierce a piece to see if it is cooked, then decant it from the broth with the bay leaves and a few carrot cubes (for presentation), then mix this juice well and strain it through cheesecloth, pressing well.
5 Return your pan to the heat, put the butter in it, then when it is melted add the flour with a whisk, stir well, then let it cool a little away from the heat (5 minutes), then return to the heat not too strong and with a whisk incorporate the strained liquid, taste and adjust the seasoning, then add your mushrooms and pieces of meat, let cook 5 to 6 minutes, at the last moment add a little cream and the rest of the finely sliced verbena, plate carefully.
Serve for example with fresh pasta or good pilaf rice; the citrus taste of the verbena pairs wonderfully with that of the veal;
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