Special Veal

Directions

1. 1
   Place veal in large saucepan or pot.
2. 2
   Add 2 qts boiling water.
3. 3
   Add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
4. 4
   Cover and cook over low heat until veal is tender (about 1 hour).
5. 5
   Strain and reserve veal stock.
6. 6
   While veal is cooking, cook the blanched pearl onions in 4 tbsp butter until tender (about 20 minutes) Wipe mushrooms with a damp paper towel, slice and cook in a small amount of the reserved veal stock- for about 5 minutes.
7. 7
   Melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
8. 8
   Add 5 cups of the strained, reserved veal stock.
9. 9
   Simmer until thick, stirring occasionally.
10. 10
    Add lemon juice to the egg yolks.
11. 11
    Combine and beat with a little of the hot sauce.
12. 12
    Stir into thickened sauce.
13. 13
    Add veal, mushrooms and onions.
14. 14
    Sprinkle with chopped parsley.
15. 15
    Serve with rice or new potatoes.