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Tuesday, August 26, 2014,2:38 PM by
J.Sujatha

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FRENCH VEAL STEW

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
2 hours

Preparation Method :

  • Put the veal, baby onions, onion, carrot, leek, and bouquet garni in a large pan. Add the chicken stock and bring to a boil over high heat.
  • Simmer on low, skimming frequently until the veal is tender, about 1 hour. Strain the stock, reserving the liquid. Set the veal and baby onions aside. Discard the other vegetables.
  • Melt the butter in a saucepan over medium heat. Add the flour and stir until the sauce is white, 5 minutes.
  • Remove from the heat and whisk in the cooking stock. Simmer on low for 5 minutes. Add the mushrooms and simmer for 10 minutes.
  • Whisk the cream and egg yolks in a small bowl. Add the hot sauce. Stir the yolk mixture into the remaining sauce.
  • Add the lemon juice and season with salt and pepper. Return the veal to the pan and gently heat through. Serve hot, garnished with parsley.

INGREDIENTS

  • 2 kg veal shoulder or breast, cut into bite-size chunks
  • 20 white baby onions
  • 2 onions, studded with 4 cloves
  • 2 medium carrot, halved
  • 2 small leek, halved lengthwise
  • 2 bouquet garni
  • 1.5 litre hot chicken stock
  • 4 tablespoons butter
  • 50 grams all-purpose (plain) flour
  • 15 button mushrooms
  • 150 ml cream
  • 4 large egg yolks
  • 4 tablespoons lemon juice
  • Salt and freshly ground black pepper
  • Fresh parsley, to garnish

9 comments for “French Veal Stew”

  • Posted Thursday, February 16, 2023 at 3:56:56 AM

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