tablespoon(s) Rating: 2.57 / 5.00 (14 Votes)Total time: 45 minIngredients: 500 g Veal jus (or veal stock) 200 g Veal jus (or veal stock) Coarse ground 2 Egg yolk 1 Onion (finely chopped) 100 g Butter 1 bunch Dill (fresh) Sea salt Veal jus (or veal stock) For The Sauce 1 Veal jus (or veal stock) 2 cup(s) Water 0.5 cup(s) Sweet whipped cream 1 Vegetable stock cubes 1 pinch NutmegInstructions: tablespoon(s) Related Recipes: Pâté – Basic RecipeFor the pie dough, sift the flour onto a work surface, divide the butter into small pieces, crumble with the... Fir Sapling SyrupFill the tender green young fir shoots into canning jars. Bring water and sugar to a boil with the lemon... Jerusalem Artichoke Reports> I bought Jerusalem artichokes at the market and – following the > recommendation of the farmer’s... tablespoon(s)tablespoon(s) tablespoon(s)tablespoon(s) tablespoon(s)tablespoon(s) tablespoon(s)tablespoon(s) tablespoon(s)tablespoon(s) tablespoon(s)tablespoon(s) tablespoon(s)tablespoon(s)