When the mixture is well-blended, stir in the stock and cook for 5 minutes, stirring freqently. Make a slurry with the cornstarch and water, and stir it into the sauce to thicken it. Add the parsley. Remove the bay leaf. Spoon the sauce onto warm plates, and center a veal escallop on each.
Place grits on the side of the meat, ladle additional sauce over the grits and meat.
Garnish with parsley and a few capers.