in veal jus with white whine
Per portion: 423 kcal / 1776 kJ
42 g carbohydrates, 14 g protein,
22 g fat
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.