Simple Blanquette De Veau
|Veal breast/Shoulder of veal||2 Pound|
|Water||4 Cup (64 tbs)|
|White onions||12 Small|
|Carrot||1 Medium, cut into half inch pieces|
|Onion||1 Medium, studded with two cloves|
|Pepper white||1⁄4 Teaspoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄8 Cup (2 tbs)|
|Lemon juice||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
Cut the veal into twelve pieces and place in a large, heavy saucepan.
Add the water, bring to a boil and skim.
Add the small onions, carrot, onion studded with cloves, bay leaf, thyme, salt and pepper.
Cover and simmer until the meat is tender, about one and one-half hours.
Remove the meat, small onions and carrot to a heated serving dish and keep warm.
Discard the bay leaf and the onion studded with cloves.
In another saucepan melt the butter.
Stir in the flour and cook, stirring, until smooth.
Add the liquid in which the veal cooked and the mushrooms.
Cook over low heat fifteen minutes, stirring occasionally.
In a bowl, combine the cream and egg yolks.
Stir in five tablespoons of sauce from the pan, one at a time.
Then stir the egg mixture into the sauce in the pan.
Add the lemon juice.
Cook over low heat five minutes, stirring constantly, but do not allow to boil.
Pour the sauce over the meat and sprinkle with chopped parsley.