Old-Fashioned Veal Stew with Cream Sauce
| Yield: | 6 Servings |
| Categories: | French, Meats, Sauces, Soups |
| 3 | lb | To 3 1/2 lbs boneless veal shoulder cubed |
| 1 | ts | Salt |
| 5 | tb | Butter |
| 18 | Peeled white onions | |
| Water | ||
| 1 | lb | Fresh mushrooms, quartered |
| 6 2/3 | c | Chicken stock |
| 2 | Carrots peeled and cut into strips | |
| 1 | ts | Lemon juice |
| 3 | tb | Flour |
| 1 | Onion | |
| 2 | Egg yolks | |
| 2 | Celery tops | |
| 1 | c | Heavy cream |
| 1 | Leek | |
| Salt | ||
| 1 | ts | Thyme |
| White pepper | ||
| 1 | Bay leaf | |
| 2 | tb | Finely chopped parsley |
| 4 | Parsley sprigs |
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