Peel, wash, rinse the vegetables.

Finely chop the leek and cut the bigger onion, celery stalks, the carrots and tomatoes.

Wash and chop the parsley. Mash the anchovies in their oil.

Clean and press the orange, then trim the skin into thin peels.

Heat the olive oil in a large and deep casserole dish, dredge the slices of veal in flour and remove the excess by tapping the meat, then lightly brown each side over high heat.

Add the onion, let it brown then add the pieces of leek, celery and tomato.

Pour the orange juice and Muscadet, add the sugar, the orange peels and all the unpeeled garlic cloves.

Pepper thoroughly and salt lightly. Cover and allow to cook for one hour over low heat.

At this point, remove the garlic from the pan.

Wring out the cooked flesh (with a nutty flavour!) and mix with anchovy, parsley and tomato paste.

Wet with Muscadet if necessary.

Stir this mixture well and adjust seasoning.

Allow to cook for 1/2 hour more.