Put the veal bones with the tendons in a pot of cold water, add white wine and slowly bring to a boil. The foam that forms is skimmed off again and again. After about three quarters of an hour, add the chopped vegetables, mushroom trimmings and spices. Continue cooking for about half an hour, then strain through a straining cloth and season with salt.
Preparation Tip:
This basic recipe is also used for other funds, for example, with chicken, duck or game.
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