Cut the veal into pieces of about 60 g, put them into a pot and cover with white stock (about 1.5 litres). Salt very lightly and bring slowly to the boil, stirring the meat often; skim with great care.

Ingredients

• 900 gVeal, shoulder, whole (arm and blade), separable lean and fat, raw
• 1.2 lSoup, stock, chicken, home-prepared
• 2 gSalt, table
• 60 gCarrots, raw not counted – removed
• 110 gOnions, raw not counted – removed
• 0.1 gSpices, cloves, ground not counted – removed
• 80 gLeeks, (bulb and lower leaf-portion), raw not counted – removed
• 5 gParsley, fresh not counted – removed
• 0.5 gThyme, fresh not counted – removed
• 0.2 gSpices, bay leaf not counted – removed
• 30 gButter, without salt
• 30 gWheat flour, white, all-purpose, unenriched
• 20 gMushrooms, white, raw not counted – removed
• 180 gOnions, raw
• 120 gMushrooms, white, raw
• 2 5 ml teaspoonLemon juice, raw
• 51 gEgg, yolk, raw, fresh
• 60 mlCream, fluid, heavy whipping
• 0.2 gSpices, nutmeg, ground
• 2 gParsley, fresh
• 350 mlSoup, stock, chicken, home-prepared not counted – removed

Method

1. Cut the veal into pieces of about 60 g, put them into a pot and cover with white stock (about 1.5 litres). Salt very lightly and bring slowly to the boil, stirring the meat often; skim with great care.
2. Add the carrot, the onion studded with the clove and a bundle of leek, parsley stalks, thyme and bay leaf. Cook gently for 1½ hours until the meat is tender.
3. Meanwhile, put the peeled small onions in a pan with about 100 ml of the cooking liquor and braise them, covered, for about 20 minutes until tender without letting them colour. Halfway through, add the mushrooms and 1 tsp of lemon juice so that they stay white.
4. Melt the butter in a saucepan, stir in the flour and cook for 2–3 minutes, stirring constantly, without letting it colour (white roux). Gradually whisk in 1050 ml of strained cooking liquor, add a small handful of mushroom peelings and simmer the velouté for 15 minutes, stirring now and then and skimming off any skin and foam.
5. Drain the pieces of meat, trim them if necessary and put them into another saucepan with the onions and mushrooms; discard the vegetables and herb bundle from the liquor. The remaining liquor is not needed (use it for soup).
6. Just before serving, mix the yolks with 60 ml of cream, 1 tsp of lemon juice and a pinch of grated nutmeg, stir in a few spoonfuls of the hot velouté and then pour everything into the velouté off the heat. Strain the sauce over the meat and garnish and heat through, but do not boil (no more than about 85 °C), or the yolks will curdle.
7. Transfer to a deep dish, sprinkle lightly with chopped parsley and serve at once with rice.