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
       1 lb Fresh mushrooms, quartered
   6 2/3 c  Chicken stock
       2    Carrots peeled and cut into
       1 ts Lemon juice
       3 tb Flour
       1    Onion
       2    Egg yolks
       2    Celery tops
       1 c  Heavy cream
       1    Leek
       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 bowel. 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 bowel 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