INGREDIENTS
4 cups
Veal stock
1
small clove Garlic
1
Shallot
6
Yukon gold potatoes, large
2 cups
Cheddar cheese curds* (see cook's note)
2 tbsp
Ketchup
1/2 tsp
Worcestershire sauce
2 tbsp
Flour
1 tbsp
Peppercorns, whole green
1
Salt and freshly ground black pepper
1 tbsp
Cider vinegar
1 tbsp
Vegetable oil
1
Vegetable oil
2 tbsp
Butter