Glazed loin of veal, jardinière of vegetables, a recipe from Gualtiero Marchesi on the Worldwide Gou

Ingredients

• - 1 trimmed loin of veal, about 1 kg / 2 1/4 lb. (4 chops)
• - 80 g (1/3 cup) butter
• - 2 cloves of garlic, unpeeled
• - 4 sage leaves
• - 80 g (3 oz.) veal trimmings
• - 80 g (1/3 cup) veal stock
• - 4 carrot ovals
• - 4 fennel leaves
• - 4 celery ovals
• - 4 green onions
• - 4 asparagus
• - 4 chard stems
• - 4 artichokes, quartered
• - 60 ml (1/4 cup) olive oil
• - 50 ml (3 tbsp.) white wine
• - 30 ml (2 tbsp.) warm water
• - 1 bay leaf
• - 1 sprig of thyme
• - 6 bunches of parsley + 10 g (1 tbsp.) julienned leaves
• - 2 black peppercorns