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Preparation
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Stud the onion with the cloves Combine the veal, studded onion, sachet, water, and salt in a saucepot, over a moderate flame Bring to a boil, reduce heat, and skim well.
Add half the minced dill and simmer for 2 hours Remove from heat and strain, reserving the broth and discarding the onion and sachet Heat the broth in a saucepot, over a moderate flame, until reduced by half Heat the butter in a skillet, over a medium flame Whisk in the flour, heat and stir to a make a blonde roux remove from heat and whisk into the reduced broth Stir in the remaining ingredients-mix well Add the veal, until warmed through.
Serve hot
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