Blanquette of Veal

Blanquette of Veal

4 pounds of breast of veal cut in large pieces
2 pounds fresh mushrooms
2 dozen small pearl onions
1 cup cream
2 egg yolks
2 tablespoons butter
3 tablespoons flour
Salt
Chopped parsley

Make a Bouquet Garni with:
2 sprigs parsley
4 stalks of celery, cut in slices
1/2 bay leaf
Pinch of thyme
2 garlic cloves
8 peppercorns
2 sliced carrots
Tie all of the above 7 ingredients together in cheesecloth to
make the Bouquet Garni.

Put the meat in a saucepan, cover with cold water, and parboil;
drain water from the pan, then wash the veal under the cold water
faucet. Return the saucepan with veal to the stove and cover
with water. Add the Bouquet Garni (tied in the cheesecloth), the
onions, and a little salt. Cook about 1 1/2 hours.

When the meat is tender, remove the cheesecloth with its
contents.

While the veal is cooking, clean and cook the mushrooms in
1-tablespoon water, 1-teaspoon butter, 1/2-teaspoon lemon juice,
and a little salt and pepper, for 5 minutes. Use this mushroom
juice in the sauce, and add the mushrooms to the veal and onions
in the saucepan.

Using the butter, and flour, make a cream sauce in a second
saucepan, utilizing some of the cooking liquid. If the cooking
liquid is too much to make the cream sauce thick enough to coat
the meat, reduce it by half, or as required.

Complete the cream sauce by adding the egg yolk mixed with the
cream. Bring just to the boiling point, but DO NOT LET BOIL.
Correct the seasoning, and pour the sauce over the meat, onions,
and mushrooms. Sprinkle finely chopped parsley over it.