Or, if I have made a mistake, and you will have none of it, do let me
suggest an onion sauce. Peel and chop three onions, and let simmer in
plenty of butter, closely covered, for an hour. Let them brown, a
trifle, at the last, and add a tablespoonful of flour with pepper and
salt. Then add to them half a pint each of white stock and cream. Pour
this into the pan in which the veal was roasted, after it is taken
out, set the pan on top of the range and let boil gently for five
minutes. It's an improved sauce Soubise, you may say, if any of your
guests are led to ask the name of it. But, if they ask for directions
for making it, don't give them up. Advise, instead, buying this book
to learn, as you did, how to concoct such a bit of deliciousness.
Really, I wouldn't have more than one vegetable with the veal, and
that asparagus, as it's the season for it. Or, have something else, if
you prefer, and have an asparagus salad.