Veal Meatballs in Mustard Cream

Mix meat with egg, salt, pepper and bread rumbs. Knead into a ball and form small balls.

Bring beef stock to the boil in a large pan. Reduce heat to a simmer.

Place meatballs in stock, cover and simmer for about 15 minutes over low heat.

Remove with a slotted spoon and keep warm. Pour stock into a bowl.

Melt butter in a saucepan and whisk in flour. Cook for 3 minutes while whisking constantly until a thick paste forms. Gradually stir in the stock, a little at a time, while whisking constantly.

Remove pan from heat and stir in cream. Add mustard and capers and add to the meatballs. Put pan back onto the hob and slowly heat, but don't allow to boil. Serve immediately.