900 g (2 lb) stewing veal, cut into 4 cm (1 1/2 inch) squares
450 g (1 lb) carrots, peeled and cut into thick strips
1 onion, skinned and sliced
15 ml (1 tbsp) chopped fresh thyme, or 2.5 ml (1/2 tsp) dried thyme
150 ml (1/4 pint) dry white wine
900 ml (1 1/2 pints) water
salt and freshly ground pepper
a little stock (optional)
50 g (2 oz) butter
50 g (2 oz) plain flour
2 egg yolks
142 ml (5 fl oz) carton single cream
chopped parsley, to garnish
1. Cover the meat with cold water, bring to the boil and bubble for. 1 minute. Strain through a colander and rinse under a cold tap to remove all scum. Rinse out the pan thoroughly and replace the meat.
2. Add the carrots to the pan with the onion, herbs, wine, water and plenty of seasoning. Bring slowly to the boil, cover and simmer gently for about 1 1/4 hours until the veal is quite tender.
3. Strain off the cooking liquid, make up to 700 ml (1} pints) with stock if necessary and reserve; keep the veal and vegetables warm in a covered serving dish.
4. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the strained cooking liquid and season well. Return to the heat and bring to the boil, stirring all the time. Simmer the sauce for 5 minutes.
5. Mix the egg yolks with the fresh cream; remove the sauce from the heat and stir in the cream mixture. Return to the heat and warm gently–without boiling–until the sauce becomes slightly thicker; adjust the seasoning.
6. Pour the sauce over the meat and serve garnished with parsley.
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