INGREDIENTS

INSTRUCTIONS

Cut the veal into cubes, pour boiling salted water over it, and let soak
for 20 minutes.  Drain the veal and put in a pan; cover with water. Add the
onion, salt, pepper, carrot (cut into quarters), bay leaf and parsley.
Bring to a boil and simmer slowly for about one hour, or until the veal is
tender.  When the meat is done, make a white sauce with the butter, flour
and meat stock from the veal. Cook for twenty minutes and add the egg yolks
mixed with the cream. Pour over the meat and serve in a casserole.
VARIATION:  This may be served with small white onions. Put the onions,
cooked until tender, in the casserole with the veal and pour the sauce over
all. Mushrooms, cooked seperately, may be used in the same way with the
veal.
{ Submitted by Mrs. Oliver A. Billion Sr., Queen of Rex, 1915 }
[ The Legends of Louisisna Cookbook; Sheila Ainbinder;
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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