MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: Old Fashioned Veal Stew with Cream Sauce
Categories: Veal, French, Sauces, Soups/stews
     Yield: 6 servings

     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

 In a heavy casserole, blanch the veal by covering with cold water,
 bringing it to a boil over high heat and boiling for one minute.
 Drain, and rinse under cold water. Return the veal to the casserole
 (which has been wiped clean) and add 6 cups of the chicken stock,
 carrots, onion, celery, leek, herbs and salt. The meat should be
 covered in liquid; if not, add more water. Bring to a boil and
 simmer over moderate heat partially covered for 1-11/2 hrs until
 the meat is tender.

 Meanwhile, combine 2/3 cups of the chicken stock, 2 tb of butter
 and the white onions in a skillet. Bring to a boil and simmer 15-20
 minutes. Remove with a slotted spoon to a bowl. Stir the mushrooms
 and lemon juice to the remaining liquid in skillet. Bring to a boil,
 cover and simmer for 5 minutes. With a slotted spoon, remove the
 mushrooms to the bowl with the onions. Pour all remaining liquid
 into the simmering veal.

 When the veal is done, remove from casserole. Strain the stock
 through a fine sieve, return to casserole and boil until reduced
 to 1/2. In a small saucepan, melt 3 tb of butter and stir in
 flour. Cook this "roux" for 2 minutes and remove from heat. Pour the
 reduced stock in and blend with a whisk. Then return it to the heat,
 and cook stirring constantly until the sauce comes to a boil and
 thickens. Simmer for about 10 minutes. Remove from heat.

 In a bowl whisk together egg yolks and cream. Whisk in the hot sauce
 2 tb at a time until 1/2 cup has been added. Then reverse the process
 and whisk the egg-cream-sauce mixture into the hot sauce. (This is
 to prevent curdling.) Bring to a boil in the sauce pan, season with
 salt and white pepper and a few drops of lemon juice.

 Place the veal and vegetables in the large casserole and pour the
 sauce over. Toss and heat gently. Sprinkle with parsley and serve.

 From: The Cooking of Provincial France, Time/Life Foods of the World
 Series

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