Ingredients

2lb (900g) Veal

4 cups Water

12 small White onions

1 medium Carrot, cut 1/2" pieces

1 medium Onion, studded with 2 cloves

1 Bay leaf

1 pinch Thyme

1/2 tsp Salt

1/4 tsp White pepper

1 tbsp Butter

1 tbsp Flour

1/2 cup Sliced mushrooms, fresh or tinned

1/8 cup double cream

2 Egg yolks

1 tsp Lemon juice

1 tbsp Chopped parsley

Method

Cut meat into 12 pieces.

Place veal in large, heavy saucepan.

Add water.

Bring to boil.

Skim.

Add white onions, carrot, onion studded with cloves, bay leaf, thyme, salt, and pepper.

Cover and simmer for 1 1/2 hours, or until meat is tender.

Remove meat, small white onions, and carrot to heated serving dish and keep warm.

Discard bay leaf and onion studded with cloves.

In another saucepan melt butter.

Stir in flour and cook until smooth.

Add cooking liquid and mushrooms, and cook over low heat for 15 minutes, stirring occasionally.

In a bowl, combine cream and yolks.

Stir in 5 tbsp of sauce from pan, one at a time.

Then stir egg mixture into sauce in pan.

Add lemon juice.

Cook over low heat for 5 minutes without allowing to boil, stirring constantly.

Pour sauce over meat.

Sprinkle with parsley and serve.

Cooks Comments and Tips

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