Ingredients
- 18 onions (peeled white)
- 5 1/2 hrs until the meat is tender
- 4 parsley sprigs
- 2 egg yolks
- 2 celery tops
- 1 bay leaf
- 1 pepper (white)
- 1 onion
- 1 water
- 1 leek
- 6 5/8 c chicken stock
- 3 1/2 lbs veal (boneless)
- 6 5/8 cups chicken stock
- 1 c cream (heavy)
- 1 lb mushrooms (fresh)
- 7 tb butter
- 3 tb flour
- 1 ts lemon juice
- 2 tb parsley (finely chopped)
- 1 ts salt
- 1 ts thyme
- 2 slices carrots (peeled)
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.