Ingredients
- 1.25 kg leg veal, cut into 5 cm pieces
- 1 onion, studded with 4 whole cloves
- 1 large carrot, cut into thirds
- 1 bouquet garni
- 12 French shallots or pickling onions, peeled
- 20 g butter
- 1 tablespoon lemon juice
- 185 g small button mushrooms
Velouté sauce
- 50 g butter
- ¼ cup (30 g) plain flour
- 2 egg yolks
- ½ cup (125 ml) cream
- ⅓ cup (20 g) chopped fresh parsley
Method
1. Put the veal pieces in a 2.5 litre flameproof casserole. Add the onion, carrot and bouquet garni, and enough water to cover by 1 cm. Bring to the boil, then simmer, covered, over low heat for 1½ hours. Remove any scum from the top.
2. Put the shallots or onions in a pan, cover with water, then simmer for 12 minutes, or until tender. Drain. In the same pan, combine the butter, lemon juice and 1 tablespoon of water. Stir in the mushrooms, and cook, covered, for 5 minutes, shaking the pan occasionally. Drain, reserving the liquid.
3. To make the sauce, remove the meat with a slotted spoon, then strain the liquid, discarding the vegetables and reserving the meat juices. Keep the meat covered and warm. Melt the butter in a pan, add the flour and cook for 1 minute. Gradually add 2⅓ cups (580 ml) of the meat liquid and all of the mushroom liquid. Stir until the sauce boils and thickens. Simmer for 5 minutes then strain. Return the sauce to the pan. Whisk in the combined egg yolks and cream without allowing to boil. Add the parsley and season.
4. Add the onions and mushrooms to the sauce and warm through over low heat. Put the warm veal pieces on a serving dish and spoon over the sauce, mushrooms and onion. Serve with rice.
