3 garlic cloves, crushed
1 lemon, juice only
4 tbsp flatleaf parsley leaves, to serve
25g/1oz flatleaf parsley, leaves picked
4 thyme sprigs
4 anchovy fillets
30g/1oz baby capers
3 bay leaves
freshly ground black pepper
2 tbsp oil
100ml–200ml/3½–7fl oz olive oil, plus extra for drizzling
70²µ/2½´Ç³ú butter
2 hard-boiled free-range eggs, peeled
800g–1kg/1lb 12oz–2lb 4oz veal rump
150ml/5fl oz Madeira