Veal
Grated zest of 6 lemons
1 cup olive oil
1/4 cup Spanish paprika
1 tablespoon ground coriander
1 tablespoon chopped ginger
4 cloves of garlic
15 dried prunes
2 sprigs of thyme
Dash of sansho pepper (optional; available in Asian supermarkets)
2 7-rib whole racks of free-range veal (ask your butcher to prepare the racks for a crown roast, reserving scraps for stuffing)
Salt and freshly ground pepper
1 large onion
Forcemeat:
3 egg whites
2 whole eggs
2 pounds veal trimmings from rack (coarse-ground from butcher)
1 pound fresh black-trumpet mushrooms, stems removed, torn into large pieces
1 and 1/2 pounds bay scallops
Salt and freshly ground pepper
20 small parsnips, peeled, thin ends trimmed

Sauce
1/2 cup white wine
1/2 cup grapefruit juice
1 cup prune juice
2 cups chicken broth
1 and 1/2 teaspoons chopped Thai basil (regular basil or tarragon can be substituted)
1 stick unsalted butter, cubed
1 teaspoon sansho pepper