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In a pot, place the sugar and the vinegar. Cook this mixture until it reaches the point of caramelization (until it starts to become slightly golden). Then, add in the Martini, reduce down for 2 minutes.
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Add the veal stock and allow to reduce for a further 2 minutes. Take your pot off the heat and whick in the butter in parcels. Keep warm in a double boiler.
Prep time 
