Blanquette de Veau à l'Ancienne (Veal Blanquette in the Old Style)

Ingredients

• veal from the breast
• fonds blanc
• salt
• 1 small carrot
• 1 onion stuck with a clove
• 1 bouquet of 1 leek
• 100 grammes white roux
• 1 litre three quarters of the veal cooking liquor
• a small handful of fresh mushroom peelings
• 20 small onions
• 20 small mushrooms
• 5 egg yolks
• lemon juice
• grated nutmeg
• 1 décilitre cream
• chopped parsley

Instructions

1. Cut the veal into pieces and set them to cook with enough fonds blanc to cover them.
2. Salt very lightly, bring gently to the boil while stirring the meat often, and skim with the greatest care.
3. Add the carrot, the onion stuck with a clove and the bouquet of leek, parsley stalks, thyme and bay, and cook gently for 1 hour and a half.
4. With the white roux and 1 litre three quarters of the veal cooking liquor make a Velouté; add the mushroom peelings and cook a quarter of an hour, skimming the sauce.
5. Drain and trim the pieces of veal and put them in another saucepan with the small onions cooked white and the small mushrooms.
6. At the last moment finish the sauce with a liaison of the egg yolks, a dash of lemon juice, grated nutmeg and the cream.
7. Pass the sauce through a tammy over the meat and the garnish, heat it without letting it boil, dish in a timbale and sprinkle lightly with chopped parsley.