1 carrot, peeled and finely chopped
1 celery stick, finely chopped
1 tsp finely chopped chervil leaves
1 tsp finely chopped chives
1 head garlic, unpeeled, cut in half
1 garlic clove, finely chopped
1 onion, finely sliced
1 tsp finely chopped flatleaf parsley
1 shallot, finely chopped
1 tsp finely chopped tarragon leaves
small bunch fresh thyme
400g/14oz Puy lentils
plain flour, for dusting
salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp olive oil
500ml/18fl oz veal stock
250g/9oz butter
1.5kg/3lb 5oz veal rump fillet
375ml/13fl oz white wine