A recipe for Old Fashioned Veal Stew with Cream Sauce. Follow the simple recipe instructions for Old Fashioned Veal Stew with Cream Sauce shared by other home cooking experts.
Ingredients
3 lb. To 3 1/2 lbs boneless veal -shoulder cubed1 Tsp. Salt
5 Tbs. Butter
18 Peeled white onions
Water
1 lb. Fresh mushrooms, quartered
6 2/3 c. Chicken stock
2 Carrots peeled and cut into strips
1 Tsp. Lemon juice
3 Tbs. Flour
1 Onion
2 Egg yolks
2 Celery tops
1 c. Heavy cream
1 Leek
Salt
1 Tsp. Thyme
White pepper
1 Bay leaf
2 Tbs. Finely chopped parsley
4 Parsley sprigs
Directions
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 Tbs. 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 theonions. 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 Tbs. 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 Tbs. 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 Series
