Veal Blanquette à la Lyonnaise

Ingredients

• Veal breast (pecho de ternera)
• 2 Onions
• 1 Carrot
• Salt
• Whole pepper
• 4 ounces Butter
• 1 tablespoon Flour
• Parsley, chopped
• 1 Spring onion (cebolleta)
• Nutmeg
• 1 tablespoon Ground pepper
• 1 glass Good milk
• Oil and vinegar

Instructions

1. Cut veal breast in even squares; boil with two onions, a carrot, salt and whole pepper, skimming.
2. Simmer the meat gently in half the broth; reserve the other half, sieved, for the sauce.
3. Make a sauce with four ounces butter, a tablespoon of flour, parsley, a spring onion, salt, pepper, grated nutmeg, and the cooked carrot in rounds; cook until the onion and parsley soften, then loosen with the warm sieved broth.
4. Add a tablespoon of ground pepper, boil ten minutes, then add a glass of milk; stir in the veal and cook a quarter of an hour.
5. Separate the leaves of the two cooked onions, stiffen in cold water, dress with oil, vinegar and pepper, and arrange over the dish to serve.