1/2 (4-5 bones) veal breast with pocket

4 tablespoons duck sauce

1 tablespoon thyme leaves, crushed

2 teaspoons tarragon leaves, crushed

1/2 teaspoon coarsely ground black pepper

3/4 teaspoon coarse salt

6 tablespoons margarine or oil

1/2 stale challah with crusts trimmed, torn into large chunks

1 very large onion, chopped

3 stalks celery, sliced across

1/4-1/3 bag shredded carrots

1 small granny smith apple, peeled, cored and diced

2 teaspoons crushed thyme leaves

1 teaspoon crushed tarragon or rosemary leaves

1/2 teaspoon coarse salt

1/4 teaspoon coarse black pepper

1 teaspoon coarse garlic powder

1 teaspoon paprika

1 -2 eggs

1 cup chicken broth ( 1 tablespoon chicken consommé mixed with 1 cup boiled water)

1 cup white wine of your choice

1 bulb of garlic, divided into cloves, unpeeled