Soup De Veau Aux Herbes
|Butter/Rendered chicken fat||3 Tablespoon|
|Unbleached flour||3 Tablespoon|
|Brown veal stock||7 Cup (112 tbs)|
|Minced herbs||1 Tablespoon, mixed (Such As Parsley, Chives, Savory, Tarragon, Oregano, Marjoram)|
|Lemon juice||1 Tablespoon|
|Potato dumplings||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
Melt butter until bubbly, stir in flour and cook, stirring, 3 minutes.
Gradually add stock and cook and stir until slightly thickened.
Add herbs, cover and cook at low boil 5 minutes.
Add lemon juice, salt and pepper.
Add dumplings and garnish with parsley and paprika.