|Veal breast||4 Pound|
|Onion||1 , chopped|
|Carrot||1 , pared and sliced|
|Celery stalk||1 , sliced|
|Water||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Egg||1 , lightly beaten|
Trim all excess fat from veal.
Place veal and chopped vegetables in crock pot; add remaining ingredients except sauce, cream and egg.
Cover and cook on low setting for 7 to 9 hours.
Refrigerate cooked veal and broth in container.
Chill until fat rises to top and can easily be removed.
Remove meat from bones and cut into 1-inch cubes.
(There should be about 3 1/2 cups veal.) Remove 2 cups broth for sauce.
One to 3 hours before serving, prepare Sauce.
Combine Sauce and cubed veal in crock pot.
Cover and cook on high setting for 2 to 3 hours to allow flavors to blend.
Thirty minutes before serving, combine heavy cream and egg; stir into crock pot.
Serve with small onions and carrots simmered on top of range in 1/2 cup veal stock.