Ingredients:

3 lb To 3 1/2 lbs boneless veal
1 Onion
-shoulder cubed 2
Egg yolks
1 ts Salt
2 Celery tops
5 tbs 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
tbs Finely chopped parsley
1 ts Lemon juice
4 Parsley sprigs
3 tbs Flour

Methods:

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.