Blanquette of Veal

Ingredients

• cold veal or poultry
• 1 handful fresh button mushrooms
• veal gravy
• 1 piece clarified veal fat
• 1 piece lemon peel
• pinch white pepper
• pinch salt
• 1 small lump white sugar
• pinch nutmeg
• 2 egg yolks
• lemon juice
• mashed potatoes
• few truffles

Instructions

1. Cut the cold veal or poultry into thin pieces about the size of shillings and half crowns. Lay the meat in a small saucepan with a handful of fresh cleaned button mushrooms. Pour over just enough veal gravy to cover them, along with a piece of clarified veal fat about the size of the yolk of a hard boiled egg.
2. Flavor with a piece of lemon peel, very little white pepper, salt, one small lump of white sugar, and a little nutmeg. Stew all together for fifteen minutes.
3. While the veal stews, prepare the sauce in a separate saucepan: combine veal gravy with a little lemon juice (not much) and the beaten yolks of two eggs.
4. Pour the sauce over the stewed veal and mushrooms, let it simmer for an instant, and then serve in the centre of a dish prepared with a wall of mashed potatoes, delicately browned. If desired, garnish with a few truffles.