Old fashioned veal stew with cream sauce

Yield: 6 servings

Ingredients:

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

Instructions:

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