2 stalks
celery stalk
1
carrot
1
onion
1
clove
2
bay leaves
1 ts
black peppercorns
250 ml
beef broth
250 ml
white wine
1 kg
veal (flank)
4
anchovies (canned)
150 g
drained tuna, in water (canned)
2 tbs
pickled capers
2
fresh egg yolks
150 ml
olive oil
salt, pepper
2 ts
lemon juice
1
untreated lemon
pickled caper berries