Heat ¾ of the butter and brown the veal roll on all sides once the butter is brown and stops bubbling. Turn up the heat, add the rest of the butter and sprinkle the meat with salt and pepper. Simmer gently for around ±55 minutes until the meat is tender, with the pan lid tilted. Turn the roll occasionally and baste as necessary. Do not pierce the meat.
Alternatively, grill on a spit for ±50 minutes; oven roast ±55 minutes or hot air oven ±50 minutes. Leave to rest under aluminum foil for 10 minutes before slicing. Make the sauce in the meantime. Drain the peppercorns. Melt the butter, add the flour and stir to form a white roux. Gradually add the bouillon. Bring the sauce to the boil and simmer for a few minutes, stirring well. Stir in the cream but do not allow it to boil. Mix in the green peppercorns.
Serve the roasted veal with the pepper sauce and potato croquettes, spinach or fennel.
* Mix 1 tsp. mustard and a dash of cognac through the sauce.