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Veal old

veal stew OLD


Ingredients Serves 6

1.5 kg of veal breast farm my grandmother
500g mushrooms 150g white onions

cuikai 2. soup cream
70g butter 1 egg yolk

1 large onion 4 cloves garlic


4 carrots 2 leeks
juice of 1 lemon
Cloves
thyme, bay leaves, celery

sugar 1 pinch salt and pepper Preparation



1 - Put the veal breast slices in a large saucepan, just covered with salt water. Bring to a boil, skim carefully and add 1 onion stuck with a clove, split into 4 carrots, leeks and celery, a little thyme and bay leaves, cloves of garlic. Cook, covered, 1 hour at 1:10 on low heat.

2 - Meanwhile, peel the onions and cook 1 / 4 of an hour in a knob of butter with a pinch of sugar, a pinch of salt and a glass of water. Book. Prepare the mushrooms and cook them with lemon juice, some butter, salt and a glass of water for 5 minutes.

3 - In a saucepan, melt the remaining butter, add flour and cook 1 minute over low heat.

4 - After cooking the stew, moisten it with 1 liter of red juices of the meat. Bring to a boil, whisking, then add the cream off the heat, the egg yolk.

5 - Arrange the pieces of veal in a shallow dish, cover with onions and mushrooms. Pass the sauce through a chinois above. Mix gently before serving.