2 lb boned veal shoulder, cut into 1 inch cubes, blanched, drained
1 carrot, peeled
1 rib celery
1 1/2 t salt
pepper to taste
1/2 t fines herbes
1 bay leaf
2 1/2 c veal stock or chicken broth
2 T butter
3 T plus 2 t flour
2 egg yolks, lightly beaten
1/2 c heavy cream
8 oz button mushrooms, sliced
1 T lemon juice
12 small white onions, boiled, drained
1/8 t nutmeg
Instructions
1 1/2 to 2 T lemon juice
salt to taste
2 t minced fresh parsley
Stud the yellow onion with cloves. Place the veal, studded onion, carrot, celery, 1 1/2 t salt, pepper, fines herbes, bay leaf and stock in a large heavy stockpot. Simmer slowly for 1 1/4-1 1/2 hours or until the veal is tender. Remove the veal to a bowl with a slotted spoon. Strain the stock mixture adn discard the vegetables. Boil in an uncovered saucepan over high heat until reduced to 2 cups. Melt the butter in a large heavy stockpot over medium heat. Blend in the flour. Stir in the stock gradually. Cook until thickened, stirring constantly. Blend the egg yolks with the cream; stir in a small amount of the hot mixture. Stir into the hot mixture. Toss the mushrooms in 1 T lemon juice. Add to the stockpot. Cook over med-low heat for 2-3 minutes; do not boil. Add the drained whtie onions and veal. Cook for 3-4 minutes; do not boil. Turn off the heat. Stir in the nutmeg and 1 1/2-2 T lemon juice. Season with salt and pepper to taste. Ladle into a tureen. Sprinkle with the parsley.
Serve over buttered noodles.
Originally Submitted
10/20/2012
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