Perhaps your new favorite bean dish:
Snap the ends off the beans and give them a quick rinse. Dice the peeled onion and sauté in the heated oil until soft. Add beans and savory, season with salt and pour in veal stock. Cover and cook al dente for about 10 minutes.
Entrée: Trout gnocchi on Vogerl salad
Main course: Stuffed veal liver escalopes
Dessert: Brittle with fruit sauce **
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