Step 1: Melt the butter in a 4-quart saucepan add onions, leeks, garlic, and carrots. Cover and simmer over medium heat for 10 minutes.
Step 2: Add veal and sprinkle with pepper. Sauté for 3 minutes, stirring constantly. Add hot stock and bay leaf.
Step 3: Cover and simmer over medium heat for 30 minutes
Step 4: Stirring occasionally.
Step 5: Stir in heavy cream and chopped parsley and bring just to the boiling point over high heat.
Step 6: Remove from heat
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