1 cup lamb bouillon cubes
1/2 cup cold water
1 pound veal with bone marrow, peeled and chopped
1 stalk celery
3 green onions, chopped
1 cup dry white wine
3 teaspoons crushed dry mustard
1/4 cup olive oil
salt to taste
black pepper to taste
Saute bouillon cubes in a large skillet. Add water, and saute until water is evaporated. Stir in celery, green onions, and mustard. Remove from heat, and stir in olive oil. Season with salt and pepper, if desired.