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Ingredientes
- 3 lb Breast of veal, cut into 2-inch pcs
- 6 c. Cool veal stock, (chicken broth is optional)
- 1 lrg Onion studded with 1 clove
- 1 lrg Carrot, peeled and quartered
- 1 x Bouquet garni, (about 6 parsley stems, 1/2 bay leaf,
- 1/2 tsp Thyme, 1 celery stalk tied in cheesecloth) Salt
- 1 1/2 c. Pearl onions, (about 24)
- 1/2 c. Stock from the stew
- 1/4 tsp Salt
- 1 Tbsp. Butter
- 4 Tbsp. Butter
- 5 Tbsp. Flour
- 3 1/4 c. Veal cooking stock plus 2 Tbsp.
- 2 c. Sliced mushrooms Salt and pepper
- 1 Tbsp. Lemon juice, up to 2
- 3 x Egg yolks
- 1/2 c. Heavy cream
Direcciones
- 2 Tbsp. parsley, chopped
- Prepare the stew: Place the veal in a casserole and cover with cool water by 2 inches. Bring to a simmer and cook for 2 min. Drain the veal and wash it under cool water to remove all traces of the scum. Rinse the casserole and return the meat.
- Pour sufficient stock into the casserole to cover the veal by 1/2 inch.
- Bring to a gentle simmer, skimming as necessary for a few min.
- Add in the vegetables and bouquet. Taste for seasoning. Cover partially and simmer gently for about 1 1/4 hrs, or possibly till the veal is fork tender. It shouldn't be overcooked.
- Strain the liquid from the casserole. Rinse the casserole before placing the meat back inside.
- Prepare the onions: Using a paring knife, pierce a cross on the root end of the onions. To loosen the skin, plunge the onions into boiling water for 1 minute. Immediately plunge onions into an ice bath. The peel should easily slide off. Place peeled onions in a saucepan with the stock, salt, and butter. Simmer for about 30 min.
- Arrange the cooked onions over the meat. Reserve the liquid.
- Prepare the sauce: In a saucepan, heat the butter. Stir in the flour over low heat till they foam together for 2 min. Off heat, whisk in the stock. Bring the sauce to a boil, stirring. Simmer for 10 min, frequently skimming off the film that rises to the surface.
- Mix in the mushrooms and simmer 10 min more, skimming. Add in salt, pepper, and lemon juice to taste.
- The dish can be made ahead up to this point. Film the top of the sauce with 2 spoonfuls of stock to prevent a skin from forming.
- About 15 min before serving, reheat the stew.
- Blend the egg yolks and cream in a mixer. Beat in by spoonfuls 1 c. of the warm sauce. Pour the mix into the casserole and stir to combine. Heat the stew till the sauce has thickened slightly making sure it does not come to a simmer.
- Garnish with parsley and serve with rice.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2527g | |
| Calories 1645 | |
| Calories from Fat 868 | 53% |
| Total Fat 98.35g | 123% |
| Saturated Fat 56.49g | 226% |
| Trans Fat 0.0g | |
| Cholesterol 650mg | 217% |
| Sodium 6583mg | 274% |
| Potassium 3129mg | 89% |
| Total Carbs 60.1g | 16% |
| Dietary Fiber 6.8g | 23% |
| Sugars 12.78g | 9% |
| Protein 127.69g | 204% |
