Fleisch
Tender Veal
Maxi ravioli
in veal jus with white whine
Preparation
Reduce the veal stock by half. Stir some potato starch into the white wine and then combine it with the simmering stock. Mix the ice-cold butter into the stock with a hand mixer. Add salt, pepper, and additional white wine to taste. Serve with the freshly cooked pasta.
BON APPETIT!
