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1 lbs. veal
1 cups water
salt
3 Tbsp. butter
1/3 cup flour
1 tsp. capers
1 Tbsp. lemon juice
1 egg yolk and 2 Tbsp. water, beaten Cut the veal into pieces and plunge them into boiling
salt water. Coook for 30 minutes until tender. Drain 2 cups of the liquid as stock, keep it and let cool. Melt the fat, add the flour and cook until pale yellow. Stir in the cold stock and simmer for about 10 minutes.
Add the capers, season with lemon juice, salt, pepper, and enrich with with the egg yolk mixture. Put the veal into the sauce. Serve with rice. |
