700 g (1 1/2 lb) Stewing veal, cubed
2 Medium onions, each studded with 2 cloves
2 Medium carrots, quartered
1 Bouquet garni
Salt and pepper to taste
40 g (1 1/2 oz) 3 Tbs Butter
40 g (1 1/2 oz) 1/3 cup Flour
150 ml (5 fl oz) 5/8 cup Single (light) cream
2 Egg yolks
4 slices White bread, toasted and cut into triangles
Lemon slices (to garnish)
Parsley sprigs (to garnish)
1. Put the veal cubes into a saucepan and add just enough water to cover. Bring to the boil, then simmer for 2 minutes. Skim off any scum from the surface. Add the vegetables, bouquet garni and seasoning and cover the pan. Simmer for 1 1/2 to 2 hours, or until the meat is cooked through and tender.
2. Transfer the meat and carrots to a warmed serving dish. Remove the cloves from the onions and quarter them. Add to the meat. Cover the mixture and keep hot while you make the sauce. Strain the cooking liquid into a bowl and reserve about 725 ml (1 1/4 pints) (3 cups) for the sauce.
3. Melt the butter in a saucepan. Remove from the heat and stir in the flour to form a smooth paste. Gradually stir in the reserved stock. Return to the heat and bring to the boil. Cook the sauce for 2 to 3 minutes, stirring constantly, or until it is thick and smooth. Remove from the heat.
4. Combine the cream and egg yolks in a small bowl. Gradually stir about 4 tablespoons of the hot sauce into the mixture. Return the mixture to the saucepan, whisking it in, a little at a time, until the sauce is thoroughly blended. Replace the pan over low heat and simmer until the sauce is hot but not boiling.
5. Pour the sauce over the veal and garnish with the toast triangles, lemon slices and parsley sprigs. Serve at once.
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