Ingredients:

12 oz diced Veal Stew 350g
3 tablespoons butter 45ml
2 medium onions, in eights
½ lb fresh sliced mushrooms 230g
1 clove of garlic, minced
1 tablespoons flour 15ml
1¼ cups water 310ml
1 teaspoon chicken seasoned stock base 5ml
2 carrots, sliced
1 leek, sliced
1 sliced celery stalk
1 cup frozen peas 250ml
1 teaspoon lemon juice 5ml
1 egg yolk
½ cup heavy cream 125ml
½ teaspoon salt 2ml

Bouquet Garni:
1 bay leaf
1 Sprig parsley
⅛ teaspoon thyme

Instructions

Lightly brown diced Veal in butter.Add onions, mushrooms and garlic, cook 10 minutes.Sprinkle flour over the meat stir to blend.Add seasonings, broth stock base and vegetables.Cover and simmer stirring occasionally until meat is tender – about 30 minutes.Remove bouquet garni stir in lemon juice.
Beat the egg yolk and cream together.Stir in small amount of hot mixture, return all to pan.Heat and stir until mixture is bubbly and slightly thickened.