Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb To 3 1/2 lbs boneless veal 1 Onion
-shoulder cubed 2 Egg yolks
1 ts Salt 2 Celery tops
5 tb Butter 1 c Heavy cream
18 Peeled white onions 1 Leek
Water Salt
1 lb Fresh mushrooms, quartered 1 ts Thyme
6 2/3 c Chicken stock White pepper
2 Carrots peeled and cut into 1 Bay leaf
-strips 2 tb Finely chopped parsley
1 ts Lemon juice 4 Parsley sprigs
3 tb Flour

In a heavy casserole, blanch the veal by covering with cold water, bringing
it to a boil over high heat and boiling for one minute. Drain, and rinse
under cold water. Return the veal to the casserole (which has been wiped
clean) and add 6 cups of the chicken stock, carrots, onion, celery, leek,
herbs and salt. The meat should be covered in liquid; if not, add more
water. Bring to a boil and simmer over moderate heat partially covered
for 1-11/2 hrs until the meat is tender.

Meanwhile, combine 2/3 cups of the chicken stock, 2 TB of butter and the
white onions in a skillet. Bring to a boil and simmer 15-20 minutes.
Remove with a slotted spoon to a bowel. Stir the mushrooms and lemon juice
to the remaining liquid in skillet. Bring to a boil, cover and simmer for
5 minutes. With a slotted spoon, remove the mushrooms to the bowel with the
onions. Pour all remaining liquid into the simmering veal.

When the veal is done, remove from casserole. Strain the stock through a
fine sieve , return to casserole and boil until reduced to 1/2. In a
small saucepan, melt 3 TB of butter and stir in flour. Cook this "roux"
for 2 minutes and remove from heat. Pour the reduced stock in and blend
with a whisk. Then return it to the heat, and cook stirring constantly
until the sauce comes to a boil and thickens. Simmer for about 10
minutes. Remove from heat.

In a bowl whisk together egg yolks and cream. Whisk in the hot sauce 2 TB
at a time until 1/2 cup has been added. Then reverse the process and whisk
the egg-cream-sauce mixture into the hot sauce. (This is to prevent
curdling.) Bring to a boil in the sauce pan, season with salt and white
pepper and a few drops of lemon juice.

Place the veal and vegetables in the large casserole and pour the sauce
over. Toss and heat gently. Sprinkle with parsley and serve.

From: The Cooking of Provincial France, Time/Life Foods of the World Series

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