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What You Need:
(To serve 6)
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3 to 3½ pounds boneless veal shoulder cut into 2-inch chunks
Water
6 2/3 cups chicken stock, fresh or canned
2 carrots, peeled and cut in chunks
1 large whole peeled onion
2 celery tops
1 leek, white part plus 2 inches of green (optional)
1 teaspoon dried thyme
1 bay leaf
4 parsley sprigs
1 teaspoon salt
5 tablespoons butter
18 peeled white onions, about 1 inch in diameter
1 pound fresh mushrooms, whole if small, quartered or sliced if large
1 teaspoon lemon juice
3 tablespoons flour
2 egg yolks
1 cup heavy cream
Salt
White pepper
2 tablespoons finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 4- to 6-quart casserole, blanch the veal by covering it with cold water, bringing it to a boil over high heat and boiling it briskly for 1 minute. Drain the veal immediately. Under cold running water, wash away any accumulated scum. Wash the casserole and return the veal to it. Add 6 cups of the chicken stock, carrots, onion, celery, leek, herbs and salt. The meat should be completely covered with liquid; add more stock or water if needed. Bring to a boil over moderate heat, skimming off any scum. Reduce the heat to low and simmer the veal, partially covered, for 1 to 1½ hours, or until it is tender when pierced with a sharp knife.
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2. While the veal is simmering, combine the remaining 2/3 cup chicken stock, 2 tablespoons of the butter, and the onions in a 10- to 12-inch enameled or stainless-steel skillet. Bring to a boil, cover and simmer, stirring occasionally, for 15 to 20 minutes, or until the onions are tender. With a slotted spoon, transfer them to a bowl. Stir the mushrooms and lemon juice into the stock remaining in the skillet. Bring to a boil, cover and simmer for 5 minutes. With a slotted spoon, remove them from the pan and add them to the onions. Pour the liquid remaining in the skillet into the simmering casserole.
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3. When the veal is tender, transfer it to a bowl with a slotted spoon. Strain the stock from the casserole through a fine sieve into a 2- to 3- quart saucepan, pressing down hard on the vegetables and herbs with the back of a spoon before discarding them. Skim off the surface fat. Over high heat, boil the stock down until it has been reduced to about half.
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4. In a small saucepan, melt the remaining 3 tablespoons of butter over moderate heat, and stir in the flour. Return to low heat and cook, stirring constantly, for 2 minutes. Do not let this roux brown. Remove from heat, pour in 2 cups of reduced stock and blend vigorously with a wire whisk. Then return to high heat and cook the sauce, stirring constantly, until it thickens and comes to a boil. Reduce the heat and simmer for about 10 minutes, skimming off any scum.
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5. Remove from the heat. With a wire whisk, blend the egg yolks and cream together in a bowl. Whisk in the hot sauce, 2 tablespoons at a time, until ½ cup has been added; then reverse the process and whisk the eggyolk-and-cream mixture back into the remaining hot sauce. Bring it to a boil, stirring constantly; then boil slowly for 30 seconds. Taste and season with salt, white pepper and a few drops of lemon juice.
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6. Drain the veal, onions and mushrooms of any juices that may have accumulated in their bowls. Wash the casserole and spread the veal and vegetables in it. Pour the sauce over them and gently stir to coat every piece. Simmer over moderate heat for 5 to 10 minutes, or until the veal is thoroughly heated. Do not let the sauce boil again. Sprinkle with parsley, and serve directly from the casserole.
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