Name: Old-Fashioned Veal Stew with Cream Sauce
Ingredients: 3 lb To 3 1/2 lbs boneless veal shoulder cubed; 1 ts Salt; 5 tb Butter; 18 Peeled white onions; Water; 1 lb Fresh mushrooms, quartered; 6 2/3 c Chicken stock; 2 Carrots peeled and cut into strips; 1 ts Lemon juice; 3 tb Flour; 1 Onion; 2 Egg yolks; 2 Celery tops; 1 c Heavy cream; 1 Leek; Salt; 1 ts Thyme; White pepper; 1 Bay leaf; 2 tb Finely chopped parsley; 4 Parsley sprigs

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	French	Meats, French, Sauces, Soups/stews	6	Servings

INGREDIENTS

3	lb	To 3 1/2 lbs boneless veal shoulder cubed
1	ts	Salt
5	tb	Butter
18		Peeled white onions
		Water
1	lb	Fresh mushrooms, quartered
6 2/3	c	Chicken stock
2		Carrots peeled and cut into strips
1	ts	Lemon juice
3	tb	Flour
1		Onion
2		Egg yolks
2		Celery tops
1	c	Heavy cream
1		Leek
		Salt
1	ts	Thyme
		White pepper
1		Bay leaf
2	tb	Finely chopped parsley
4		Parsley sprigs

INSTRUCTIONS

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.
From: The Cooking of Provincial France, Time/Life Foods of the World Series
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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