Montenegro

Balšica tava (Veal in "Royal Sauce")

-2 lbs. boneless veal
-2/3 C. carrots, chopped
-2/3 C.. onions, chopped
-1/4 C. butter, melted
-1 bayleaf
-salt, to taste
-3 eggs
-3/4 C. sour cream
-2.5 quarts whole milk
-1/2 bunch of parsley

1) Cut the veal into about 50g. (1.7oz.) chunks, add to a pan along with the vegetables and bayleaf. Cover the contents of the pan with water and season to taste. Bring to a boil, reduce to a simmer, then cook for about 40 minutes, or until tender. 

2) Drain the meat then place in a roasting pan and drizzle the melted butter over the top.
3) Place in pre-heated 400°F oven and roast for about 8 minutes. 

4) Meanwhile, whisk together the eggs, milk and cream. 

5) Pour egg mixture over the meat until completely covered, and bake 5 minutes more, or until lightly golden. Ladle into bowls, garnish with parsley and serve.


Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-balsica-tava