Special Veal

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 lbs stewing veal, cut into bite-size pieces
• 2 large onions, studded with cloves
• 1/2 cup chopped carrot, largish pieces
• 2 bay leaves
• 2 sprigs fresh thyme or 1/2 teaspoon thyme, to taste
• 24 small pearl onions, blanched
• 4 sprigs fresh parsley
• 10 bruised peppercorns (to bruise, wrap peppercorns in waxed paper or foil and slap it gently with a kitchen mallet)
• 4 teaspoons salt
• 10 tablespoons sweet butter
• 1/2 lb mushroom
• 6 tablespoons flour
• 4 tablespoons fresh lemon juice
• 4 egg yolks
• 2 tablespoons parsley, finely chopped
• 4 teaspoons salt

Recipe

• 1 place veal in large saucepan or pot.
• 2 add 2 qts boiling water.
• 3 add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
• 4 cover and cook over low heat until veal is tender (about 1 hour).
• 5 strain and reserve veal stock.
• 6 while veal is cooking, cook the blanched pearl onions in 4 tbsp butter until tender (about 20 minutes) wipe mushrooms with a damp paper towel, slice and cook in a small amount of the reserved veal stock- for about 5 minutes.
• 7 melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
• 8 add 5 cups of the strained, reserved veal stock.
• 9 simmer until thick, stirring occasionally.
• 10 add lemon juice to the egg yolks.
• 11 combine and beat with a little of the hot sauce.
• 12 stir into thickened sauce.
• 13 add veal, mushrooms and onions.
• 14 sprinkle with chopped parsley.
• 15 serve with rice or new potatoes.