Veal Dumplings with Caper Sauce

If white bread is used, thinly chop the crust and also chop the crumb. Place in a suitable bowl. Heat the milk and drizzle over it. Steep briefly.

In the meantime, chop the onion and parsley. Sauté in butter. Cool slightly, then add to the minced form. Squeeze the bread and chop it. Mix the egg. Add both to the meat, season with lemon zest, salt and pepper and mix everything together well.

For the gravy, put soup and white wine in a wide roasting pan.

Cut the onion in half and sprinkle with the bay spice and cloves. Coarsely crush the peppercorns. Add both to the broth, bring to a boil and cook on low heat for about five minutes.

In the meantime, form small balls from the meat dough. Put them into the broth and cook on a low fire with the lid closed for about ten minutes. Remove with a skimmer and keep warm.

Strain the broth. For the sauce, set aside the required mixture.

Heat the butter in the frying pan. Add the flour and cook briefly until soft. Deglaze with the gravy set aside and stir until bubbling. Shape the capers in a sieve and rinse them while warm. Add to the sauce. Stir the cream and egg yolks and add to the hot sauce, do not make more, otherwise it will curdle. Season the sauce with the juice of a lemon, salt and freshly ground pepper. Pour over the

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