Preparation Steps
1️⃣ Blanch the Meat
Place the veal pieces in a large casserole dish and cover with cold water.
Bring to a boil, skimming off any excess foam. Drain and rinse the meat to remove any impurities.
2️⃣ Cook with the Vegetables
Return the meat to a clean casserole dish. Add the onion, carrots, leeks, celery, and bouquet garni.
Cover with the hot broth, season lightly with salt and pepper. Simmer for 1.5 to 1.75 hours over low heat, until the meat is tender.
3️⃣ Prepare the Mushrooms
In a skillet, sauté the mushrooms with 15 g of butter, salt, and pepper. Set aside.
4️⃣ Make the Sauce
When the meat is cooked, strain the broth and return it to the casserole dish.
In a saucepan, melt 30g of butter, add the flour, and cook for 1 minute (light brown).
Gradually pour in the stock while whisking to obtain a smooth sauce. Simmer for 5 minutes to thicken.
5. Thicken with the cream
Mix the cream and egg yolks in a bowl. Add a little of the hot sauce to soften, then stir into the casserole dish off the heat.
Return to very low heat without boiling. Season with salt, pepper, and lemon juice.
6. Assembly
Add the meat, vegetables, and mushrooms to the sauce. Heat gently for 2 minutes.
7. Serving
Sprinkle with chopped parsley. Serve hot with rice, steamed potatoes, or fresh pasta.
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