Roast Veal with Apricots

Rub veal all over with salt and cayenne pepper. Brown in hot fat, add vermouth and rosemary, stew in closed saucepan for 1 hour. Peel shallots, add apricots, continue to braise for another 45 min. Remove the meat from the broth, keep warm. Boil broth to one eighth of a liter. Add whipping cream, boil and season with salt and cayenne pepper.

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