Delicious Tête de Veau Cuisson

Ingredients

• 1 whole veal head (about 2-3 kg), cleaned and de-boned
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves of garlic, smashed
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper to taste
• 500 ml (2 cups) of veal stock
• 50 g (3 tbsp) unsalted butter
• 50 g (1/4 cup) all-purpose flour
• 2 tbsp fresh lemon juice
• 1 tbsp capers, rinsed and chopped
• Fresh parsley, for garnish