Add the veal along with the vegetables and bay leaf to a large pan. Cover the contents of the pan with water and season with salt to taste.
Bring it to a boil, reduce to a simmer and let it cook for around 40 minutes or until the vegetables and veal are tender.
Drain the meat and place in a roasting pan (we used individual baking dishes).
Pour the melted butter on top of the veal. Roast in a previously pre-heated oven at 200 °C for 8 minutes.
Meanwhile in a bowl prepare the sauce whisking the eggs along with the milk and sour cream.
Pour this mixture over the veal ensuring that it's completely cover.
Bake for 5 minutes or until it becomes golden. Serve decorated with the parsley (we forgot it for the picture).