1 pound beef bouillon
2/3 cup white wine
1/4 teaspoon dried marjoram
3 eggs
3 cups sliced fresh mushrooms
1/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons white wine
1 (25 ounce) bottle Burgundy wine
2 tablespoons white wine
salt and pepper to taste
In a large bowl, combine the beef bouillon, wine, marjoram, eggs, mushrooms and celery. Mix thoroughly. Place meat in the braising liquid, and reduce the heat to medium low.
In a small bowl, mix together Burgundy wine, white wine and white wine; pour over the veal. Season with salt and pepper; let marinate at room temperature for 1 hour, stirring occasionally.