Number: 315249
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Makes servings
  • 1 -- Onion
  • 32 -- Garlic
  • 1792 lb Veal, meat
  • 1 -- Bay leaf
  • 0.25 bunch Parsley
  • 6 -- Peppercorn
  • 2 quart Water
  • 1 tbsp Salt, Kosher
  • 4 tbsp Fresh dill weed
  • 4 tbsp Butter, unsalted
  • 4 tbsp Flour
  • 2 tbsp Lemon juice
  • 1 tsp Sugar, brown
  • 2 tbsp Caper
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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